Thai style cod with grapefruit cabbage slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai style cod with grapefruit cabbage slaw

One-Pan Meal

Thai style cod with grapefruit cabbage slaw

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20–25 Minutes

Sweet-tart grapefruit and crunchy cabbage perfectly offset the umami-rich sauce in this paleo-friendly, Thai-inspired fish dinner.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 1 lime
  • 1 or 2 cloves peeled fresh garlic
  • 3 or 4 sprigs fresh cilantro
  • 1 green or red fresh chile (such as jalapeño or serrano) (optional)
  • Chile-lime sauce base (maple syrup - fish sauce)
  • 1 grapefruit
  • 1 ounce roasted cashews
  • 2 or 3 sprigs fresh mint
  • Slaw dressing base (maple syrup - red wine vinegar - ginger)
  • ½ pound mixed shredded cabbage (such as red and Savoy)
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)

Nutrition per serving

Calories 590, Total Fat 33g (42% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 750mg (33% DV), Total Carb. 43g (16% DV), Fiber 6g (21% DV), Total Sugars 17g (Incl. 11g Added Sugars, 22% DV), Protein 38g
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the chile-lime sauce

  • Zest and juice the lime.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Coarsely chop the cilantro.
  • f using the fresh chile, remove the stem, ribs, and seeds; thinly slice the chile. Wash your hands after handling.
In a small bowl, stir together the chile-lime sauce base, lime zest and juice, garlic, cilantro, and as much fresh chile as you like. Season to taste with salt. Let stand while you prepare the rest of the meal.


Make the slaw

  • Using your hands or a sharp knife, peel the grapefruit; working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
To the bowl with the grapefruit, add the slaw dressing base and 2 tablespoons [4 TBL] oil and stir to combine. Add the cashews, mint, and both cabbages and toss to coat. Season to taste with salt and pepper.


Prep and cook the fish

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Working in batches if needed, add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Add more oil between batches if the pan is dry.


Transfer the fish and slaw to individual plates. Top the fish with some of the chile-lime sauce and serve the rest on the side.
Kids Can!
  • Juice the lime.
  • Press the garlic (if you have a press).
  • Crush the cashews.
  • Strip the mint leaves.
  • Toss the slaw ingredients with the dressing base.