Special Recipes
30 Total Minutes 4 Servings
This recipe makes me wanna dance, and sing and maybe kiss someone–It’s so light and fresh! The lime in the slaw and the cilantro in the crema absolutely makes it!
Ingredients
Grilled Fish
1lb fillet of cod, mahi mahi, grouper or other white flaky fish
kosher salt to taste
fresh ground black pepper
grapeseed oil
Cabbage Lime Slaw
1/2 small red cabbage, cored and sliced thin
1/4 cup cilantro, chopped
3/4 cup thinly sliced red onion
1 1/2 tablespoon lime juice
1 tablespoon canola oil
Cilantro Crema
1 cup heaping cilantro
2 tablespoons fresh lime juice
1 cup sour cream
1 teaspoon sugar
1/4 teaspoon kosher salt
Method
- Set a cast iron skillet on a grill or over high heat on the stove, letting it get very hot. Meanwhile, season your fish fillets with salt and pepper on both sides.
- Add 1 tablespoon of oil to the skillet and carefully lower the fish into the skillet. Close the grill lid or place a lid on the skillet if in the kitchen, and allow the fish to cook for 3 minutes. After 3 minutes, check to see if the fish is starting to flake by prodding it with a fork. If it doesn’t seem flaky, let it cook for another minute. Remove the fish with a spatula and transfer to a platter.
- In a medium bowl combine the slaw ingredients and toss to coat.
- In the bowl of a food processor, pulse the cilantro and lime juice until fine. Add the sour cream, lime, sugar and salt and puree until smooth. Taste and adjust seasoning as needed.
- Assemble tacos and add other toppings as desired!