Grilled White Fish with Mango Jalapeno Coleslaw
Ingredients
The fish
-
4
5 oz.
cod fillets
-
½
teaspoon
salt
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
ground cumin
-
¼
teaspoon
garlic powder
-
1
tablespoon
canola oil
The coleslaw
-
2
cups
mangos, diced
-
2
cups
thinly sliced napa cabbage
-
1
whole
jalapeno, diced (seeds removed)
-
¼
cup
fresh cilantro, diced
-
¼
cup
green onion, diced
-
1
clove
garlic
-
1
whole
lime, juiced
-
1
tablespoon
white balsamic vinegar
-
2½
tablespoons
canola oil
-
½
teaspoon
dijon mustard
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground cumin
-
1
teaspoon
honey
-
to taste
salt & pepper
Instructions
- Preheat the grill to medium-high heat.
- Mix salt, smoked paprika, ground cumin, and garlic powder in a small bowl.
- Rub the spice blend on one side of the fish.
- In a medium bowl, combine mango, napa cabbage, jalapeno, cilantro, and green onion.
- In a small bowl, whisk together garlic, lime juice, white balsamic vinegar, canola oil, dijon mustard, smoked paprika, ground cumin, honey, salt, and pepper.
- Pour the dressing over the mango mixture and toss to combine; set aside.
- Brush the fish with canola oil before grilling.
- Grill the fish for 3-4 minutes on each side, or until it releases from the grill.
- Serve the fish topped with mango jalapeno slaw.
Nutrition Facts (estimated)
Servings
4
Calories
288
Total fat
16g
Total carbohydrates
19g
Total protein
19g
Sodium
959mg
Cholesterol
75mg
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