Instructions

Prep the cod

Pat the cod fillets dry and season with salt and pepper.

Make the cilantro-lime sauce

Zest and juice the lime.
Mince the Thai chile, if using.
Chop the cilantro.
Mince the garlic.

In a small bowl, combine all the ingredients with the cod sauce and season with salt and pepper.

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.

In a salad bowl, gently toss the mint, cabbages, grapefruit, and cashews with the dressing. Season with salt and pepper.

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.

Thai-style cod with cilantro-lime sauce and grapefruit slaw

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

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.

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Ingredients

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)

Instructions

Prep the cod

Pat the cod fillets dry and season with salt and pepper.

Make the cilantro-lime sauce

Zest and juice the lime.
Mince the Thai chile, if using.
Chop the cilantro.
Mince the garlic.

In a small bowl, combine all the ingredients with the cod sauce and season with salt and pepper.

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.

In a salad bowl, gently toss the mint, cabbages, grapefruit, and cashews with the dressing. Season with salt and pepper.

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.

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