I was inspired to make this recipe while I was trying to gather some quick dinner ideas, and spotted this in a Real Simple magazine. This dinner was a complete hit. I made the slaw right before we ate dinner, and loved that the cabbage was still cold and crisp. The recipe says it takes twenty minutes to make and I can vouch- it really did take exactly twenty minutes (which is all I have these days). I added some fresh jalapeño, a handful of mint, more cilantro- since we love throwing that into everything around here, and a light drizzle of avocado oil. This is so quick to make, healthy, family friendly, and if you do need a carb for your meal- would be great flaked over a taco, or served along with brown rice.
Ingredients
1 medium head cabbage, finely shredded
1 medium carrot, shredded
1 bunch scallions, thinly sliced
2 limes, juiced + 1 lime cut into wedges
1/4 cup fresh mint leaves
1/4 cup cilantro, lightly chopped
2 jalapeños, seeded and smalled diced
1/4 cup avocado oil
1 tsp. kosher salt + some for seasoning fish
1/2 tsp. coarse black pepper
2 Tbsp. unsalted butter or vegetable oil
4 5oz. skinless cod fillets
Directions
Combine cabbage, carrot, scallion, kosher salt, pepper, mint, cilantro, jalapeños, and avocado oil. Set aside. In a large nonstick skillet over medium-high melt butter, or heat oil. Rinse and pat dry fish fillets. season with kosher salt and black pepper on both sides. add fish to skillet. Cook until golden. About three minutes on each side.
Yields: 4 servings
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