COD WITH MANGO AVOCADO SLAW
When food looks this beautiful, it's so appetizing. The slaw offers irresistible crunch, with sweet mango and creamy avocado, all in a spicy citrus dressing to wake up your taste buds. it’s a good accompaniment to meaty, mild cod. Try this recipe with halibut for a real indulgence.
SERVES 4
Ingredients :
- large mango
- 2 avocados
- “% small red cabbage
- 6 sprigs cilantro
- 1 green onion
- 1 jalapefio pepper
- ilime
- Pinch of ground cumin
- § tablespoons olive oil
- tablespoon butter
- 2 Ibs/ 900 g cod fillets
- Salt and pepper
Instructions :
- Assemble, prepare and measure ingredients. Peel and dice mango and avocado. Shred cabbage finely using a box grater or knife—a food processor makes shreds that are too coarse. Chop cilantro stalks and leaves.
- Finely chop green and white parts of green onion.
- Seed and mince jalapefto. Zest then juice lime.
- Heat oven to 425 F/220 C. Ina large ovenproof skillet over medium-high heat, warm 3 tablespoons of olive oil and butter. Season cod with salt and pepper and place in the skillet, leaving room between fillets. Sear for 3 minutes, then flip fillets and move skillet to the oven for 5 minutes to finish cooking the fish.
- While cod is cooking, combine mango, avocado, cab- bage, cilantro, green onion, jalapefio, lime zest and juice, cumin, and 2 tablespoons olive oil. Season with salt and pepper. These ingredients are best when freshly combined so they retain their individual fla- vors and textures.
- Serve cod warm with slaw on the side.
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ONLY 4 INGREDIENTS
Other recipes Side Dishes : Here
Resource : Betty Crocker All-Time Best Recipes
Other recipes Side Dishes : Here
Resource : Betty Crocker All-Time Best Recipes