Grilled White Fish with Jalapeno Mango Coleslaw

• Gluten free

• Seafood

  • 4 5 oz. cod, fillets

• Produce

  • 1/4 cup Cilantro, fresh
  • 1 Garlic clove
  • 1/4 tsp Garlic powder
  • 1/4 cup Green onion
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 2 Mangos diced (about 2 cups
  • 2 cups Napa cabbage

• Condiments

  • 1/2 tsp Dijon mustard
  • 1 tsp Honey
  • 1 tbsp White balsamic vinegar

• Baking & Spices

  • 3/4 tsp Paprika, smoked
  • 1/2 tsp Salt
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 1/2 tbsp Canola oil

• Nuts & Seeds

  • 3/4 tsp Cumin, ground

Found on joyfulhealthyeats.com

Description

Ingredients

• 4 5 oz. cod fillets
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• 1 tablespoon canola oil
• 2 mangos diced (about 2 cups)
• 2 cups thinly sliced napa cabbage
• 1 jalapeno, diced (seeds removed)
• ¼ cup diced fresh cilantro
• ¼ cup diced green onion
• 1 garlic clove
• juice of 1 lime
• 1 tablespoon white balsamic vinegar
• 2½ tablespoons canola oil
• ½ teaspoon dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon honey
• salt & pepper to taste

Directions

• 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 the fish.
• In a medium bowl, add mango, napa cabbage, jalapeno, fresh cilantro, and green onion.
• In a small bowl, add garlic clove, lime juice, white balsamic vinegar, canola oil, dijon mustard, smoked paprika, ground cumin, honey, salt, and pepper to taste. Whisk until combined.
• Pour the dressing over the mango mixture, toss to combine everything and set aside.
• Before putting the fish on the grill, brush with canola oil.
• Place fish on the grill and grill each side for 3-4 minutes, or until fish releases from the grill.
• Serve fish with mango jalapeno slaw.

Nutrition