Switch the fish for chicken and this recipe works just as well!
Course Main Dish
Prep Time 15minutes
Cook Time 15minutes
1/2small red cabbageshredded
1green onionfinely chopped
1limeor equivalent juice
4Tbspgrapeseed oildivided (plus an additional Tbsp if also cooking chicken)
4cod fillets (or substitute chicken)2 lb total
Salt and pepper
Peel and dice mango and avocado. Shred cabbage finely. Finely chop green onion. Seed and mince jalapeno. Zest and juice lime.
Preheat oven to 425 degrees.
In a large skillet over med-high heat, add 1 tbsp of grapeseed oil and heat. Add cabbage and cook until softened, stirring occasionally. Remove to a dish too cool. (Optional): at this point, if you’re also making chicken add an additional tablespoon of oil to the pan and sear the chicken on both sides. Cook until the internal temperature reaches 160 degrees F. Remove from pan and let rest 5 min. then slice chicken.
In a large ovenproof skillet over med-high heat, add 3 tbsp oil with butter. Season fish with salt and pepper and place into pan. Sear for 3 minutes then flip fish and place into oven for 5 minutes to finish cooking.
While cod is cooking, combine the rest of the ingredients with 2 tablespoons of olive oil. Season with salt and pepper.
Serve proteins warm on individual plates with mango/avocado/slaw either on the side or on top.
Recipe Source: The Unknown Chef at Birdzofafeather.ca