Thai-style cod with grapefruit-cabbage slaw

Paleo, Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 610 Calories/Serving

25 – 35 Minutes

Sweet, salty, spicy, and bracingly tart—these are the trademark elements of Thai cuisine. 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 in the cilantro-lime sauce for the fish, or leave it out entirely.


  • 1 lime
  • Fresh cilantro
  • Peeled fresh garlic
  • 1 Thai chile (optional)
  • Thai sauce base (fish sauce - maple syrup)
  • 1 grapefruit
  • ¼ pound red cabbage
  • ¼ pound Savoy cabbage
  • 1 ounce roasted cashews
  • Fresh mint
  • Slaw dressing base (red wine vinegar - maple syrup - fresh ginger)
  • Two 6-ounce skinless fillets Pacific cod

Nutrition per serving



Make the cilantro-lime sauce

  • Zest and juice the lime.
  • Coarsely chop the cilantro.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
  • Thinly slice the Thai chile, if using.
In a small bowl, combine the Thai sauce base with the lime zest and juice, cilantro, garlic, and as much Thai chile as you like. Stir to blend. Season to taste with salt.


Make the slaw

  • Using your hands or a sharp knife, peel the grapefruit; working over a medium bowl, cut between the membranes to release the segments into the bowl. Discard any seeds.
  • Cut away the cores from the red and Savoy cabbages; thinly slice the cabbages.
  • Coarsely chop the cashews.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
Add the slaw dressing base and 2 tablespoons oil to the bowl with the grapefruit and stir to combine. Add the cabbages, cashews, and mint and toss to coat. Season to taste with salt and pepper.


Prep and cook the cod

  • Pat the cod dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the cod and cook until flaky and golden brown, 3 to 5 minutes per side, depending on thickness.



Transfer the cod to individual plates and top with some of the cilantro-lime sauce. Serve the slaw on the side and pass the remaining sauce at the table.

Chef’s Tip: When it comes to making a proper slaw, there’s more than one way to thinly slice a cabbage. If you don’t feel up for slicing the leaves with a knife, shred the cored cabbage on a box grater or, faster still, with the grater attachment of a food processor.

Calories: 610, Protein: 32 g, Total Fat: 36 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 9.5 g, Saturated Fat: 3.5 g, Cholesterol: 80 mg, Carbohydrates: 47 g, Fiber: 7 g, Added Sugar (Maple Syrup): 6 g, Sodium: 1430 mg

Contains: fish, tree nuts