4.0 – 1 reviews • High Fiber
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1/2 head green cabbage, halved and thinly sliced (about 7 cups)
- 1 small red onion, thinly sliced
- 2 tablespoons vegetable oil
- Kosher salt
- 1 orange bell pepper, thinly sliced
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1/3 cup mayonnaise
- 2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves
- 8 pickled jalapeno slices, finely chopped, plus 2 teaspoons brine
- 1 teaspoon ancho chile powder
- 4 6-ounce center-cut skinless Pacific cod fillets
- 4 pieces of cornbread
Instructions
- Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
- Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
- Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
- Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.
Nutrition Facts
| Calories |
440 |
| Total Fat |
25 grams |
| Saturated Fat |
3 grams |
| Cholesterol |
90 milligrams |
| Sodium |
1261 milligrams |
| Carbohydrates |
30 grams |
| Dietary Fiber |
4 grams |
| Protein |
27 grams |
| Sugar |
1 grams |
