Friday, February 24, 2012

Tangy Slaw with Baked Lime and Cumin Spiced Fish

I loooooooooooove cabbage.  Napa, chinese, red, plain old green, whatever.  It is so dang good.  I could eat it plain.  But in this tangy slaw, it's sooooooooooo much better.  I wanted fish taco flavors without the taco, and this dish definitely delivers.  The fish was really just a protein thrown in for good measure, the real star of this meal is the cabbage for sure! 

Tangy Slaw
1/2 a head of cabbage, chopped
juice of one lime
3 green onions, sliced
3-4 tbsp mayo
1 tbsp (more or less depending on your preference) vietnamese chili garlic paste
kosher salt

Combine all ingredients in a large bowl and mix well- let it sit in the fridge a few hours if you can.  Great served with this simple and no clean-up fish.

Baked Lime and Cumin Spiced Fish
3 fish fillets (tilapia, roughy, whatever mild fish you have)
zest of one lime
kosher/sea salt
sprinkle of cumin on each fillet

Place one fillet each on a square of aluminum foil and sprinkle liberally with your zest, cumin, and salt and wrap them up tightly.  Bake 20 min at 400.  Dunzo!  Serve atop your slaw and add a few slices of avo if you have 'em.  Or don't.  Yum!  S ate her fish without the lime zest, it's quite mild on its own so you really want a nice flavorful slaw with it. 

We aren't in to Mardi Gras and we don't do lent, but this would be great for a Friday night meal if you abstain from meat on Fridays.  I have a feeling there will be lots of fish recipes circulating starting about now.  Any good ones to share?  I usually have a boring white fish in the freezer, what's your favorite way to spice up mild frozen fish?  XoXoGFG

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