Friday, February 24, 2012
Tangy Slaw with Baked Lime and Cumin Spiced Fish
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
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
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