Thai-style cod with grapefruit-cabbage slaw
Paleo, Gluten Free, Dairy Free, Soy Free
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
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.
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.
Prep and cook the cod
- Pat the cod dry with a paper towel; season generously with salt and pepper.
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.
Nutrition per serving: 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