Grilled White Fish with Mango Jalapeño Slaw

$0.00 Cooking Fee
Serving Size: 6 ounce
Recipe adapted from: Karin Adoni Ben-David
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • Preheat a grill to medium high heat.
  • In a small bowl, add salt, smoked paprika, ground cumin, and garlic powder. Toss to combine.
  • Rub spice blend on one side of each fish filet.
  • In a medium bowl, add mango, Napa cabbage, jalapeño, fresh cilantro, and green onion.
  • In a small bowl, add garlic, lime juice, white balsamic vinegar, avocado oil, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Whisk until combined.
  • Pour the dressing over the slaw, toss to combine, and set aside.
  • Before putting the fish on the grill, brush with avocado oil.
  • Place fish on the grill and grill each side for 3-4 min. or until fish releases from the grill.
  • Serve fish with mango jalapeño slaw.

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 4 pound cod fillet
  • 3/4 teaspoon Kosher salt more or less to taste, or preference
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 4 tablespoon avocado oil

Mango Jalapeño Coleslaw:

  • 2 mango peeled, seeded, and diced
  • 4 cup Napa cabbage thinly sliced
  • 2 jalapeno pepper seeds removed, finely chopped
  • 1/2 cup fresh cilantro chopped
  • 3 stalk green onion sliced

For the dressing:

  • 2 clove garlic finely chopped
  • 1 lime juiced
  • 2 tablespoon white balsamic vinegar
  • 5 tablespoon avocado oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 3/4 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon ground black pepper

Cooking Tools Required

Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Tongs, Whisk
Reheating/Serving Instructions

Heat a large saute pan with a bit of oil over medium heat. Add fish and cook until heated through.

Nutrition

Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg

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