In order to bring you the best organic produce, some ingredients may differ from those depicted.
Thai-style cod with cilantro-lime sauce and grapefruit slaw
Dairy-Free, Paleo, Spicy, Soy-Free, Gluten-Free
2 Servings, 730 Calories/Serving
30 Minutes
Sweet, salty, spicy, and a bracing shot of acidity—these elements are the trademarks of Thai cuisine and they meld beautifully in Chef Justine’s easy-to-make cod dinner. If you’re sensitive to spicy food, use only a portion of the Thai chile or just leave it out.
In your bag
1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note
in your bag.
- 2 cod filets
- 1 lime
- 1 Thai chile (optional)
- Cilantro
- 1 garlic clove
- Cod sauce (fish sauce - maple syrup)
- Fresh mint
- Red cabbage
- Savoy cabbage
- 1 grapefruit
- Toasted cashews
- Slaw dressing (red-wine vinegar - 1 T maple syrup)
Nutrition per serving
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
Prep the cod
Pat the cod fillets dry and season with salt and pepper.
2
Make the cilantro-lime sauce
- Zest and juice the lime.
- Mince the Thai chile, if using.
- Chop the cilantro.
- Mince the garlic.
3
Make the slaw
- Pick the mint leaves off the stem and chop the leaves.
- Thinly slice the red and savoy cabbages.
- Peel the grapefruit and cut the fruit into sections.
- Chop the cashews.
- Mix the dressing with 2 tablespoons oil until well blended.
4
Cook the cod
In a 12-inch frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the fish and cook until flaky and golden brown, about 4 minutes on each side.
Serve
Transfer the filets to individual plates. Spoon the sauce over the fish and serve with the slaw. Serve any extra sauce on the side.