Recipe Details
Ingredients
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1 ½teaspoonsonion powder
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1teaspoongarlic powder
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1teaspoonsmoked paprika
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¼teaspoondried thyme
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½teaspooncayenne pepper, or to taste
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½teaspoonsalt, or to taste
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¼teaspoonfreshly ground black pepper, or to taste
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2limes, divided
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6tablespoonsolive oil, divided
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1 ½poundsskinless cod fillets, about 1-inch thick
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4cupsshredded green and red cabbage
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1cupshredded carrots
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2tablespoonsolive oil
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½teaspoonsalt, or to taste
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½teaspoonground cumin
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½cupmayonnaise
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2chipotle peppers in adobo sauce, minced
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¼teaspoonsalt, or to taste
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¼teaspooncayenne pepper, or to taste
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¼cupchopped fresh cilantro
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½cupprepared guacamole
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lime wedges
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1cupchopped fresh tomatoes
Cooking Directions
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Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
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Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
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Meanwhile, place cabbage and carrots in a large bowl.
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Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
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Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
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Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
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To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.
Cook’s Note:
To save time, both the slaw and the chipotle mayonnaise may be made a day ahead. If you make ahead, use the shorter refrigeration time for the fish. You can prepare toppings and the individual bowls while the fish is in the fridge.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories678 | |
% Daily Value * | |
Total Fat 54g |
69% |
Saturated Fat 8g |
39% |
Cholesterol 84mg |
28% |
Sodium 933mg |
41% |
Total Carbohydrate 20g |
7% |
Dietary Fiber 7g |
24% |
Protein 34g |
67% |
Potassium 1285mg |
27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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