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Kitchen Notebook

May 29, 2017

Cod with Cabbage Slaw and Tomato

20 Mins

Serves 2

Ingredients:

  • 1/3 head Red Cabbage, core removed
  • 12 oz Cod (or another white fish), thawed
  • 2 scallions, sliced
  • 2 Radish bulbs
  • 1/4 cup Cilantro leaves
  • 1 Tomato, Diced
  • 4 Tbsp. Olive Oil
  • 1/2 Lime, juiced
  • Salt & Pepper
  • 1 pinch Cumin

Using a mandolin or sharp chef’s knife slice radishes into paper thin rounds and cabbage into thin strips. Transfer to a medium bowl and mix in the scallions, 1 Tbsp. olive oil, lime juice and 1/4 tsp. of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside.

Pat the cod dry with paper towels; season with salt, pepper and a pinch of cumin on both sides. In a large pan, heat 3 Tbsp. olive oil on medium-high heat until hot. Add the cod and cook until golden brown and cooked through, about 3 or 4 minutes per side. Transfer cod to a plate and add diced tomato to the hot pan. Stirring constantly, cook the tomato for about 3 minutes, until it begins to break down. Season with salt & pepper. Divide the slaw between two plates, top with cod, tomato and cilantro leaves.

20 Mins Cabbage Cilantro Cod fish Lime Paleo Radish Scallion Spring Summer Tomato

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20 Mins Cabbage Cilantro Cod fish Lime Paleo Radish Scallion Spring Summer Tomato


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