Cooking Instructions
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Step 1
Make the slaw. In a food processor, combine the
Avocado (1)
,
Nonfat Plain Greek Yogurt (1/4 cup)
,
Limes (2)
,
Fresh Cilantro (2 Tbsp)
,
Garlic (1 clove)
,
Jalapeño Pepper (1)
, and
Salt (1/2 tsp)
. Add 1/4 cup water and purée until smooth. Add a little more water as needed, 1 tablespoon at a time, to loosen. Taste and adjust the seasoning as needed.
Step 2
Pour half the dressing into a large bowl. Add the
Napa Cabbage (3 cups)
and toss to coat.
Step 3
Make the fish. Place the
Egg (1)
in a shallow medium dish or large plate. Spread out the
White Quinoa (1 cup)
in a separate shallow medium dish and season with
Salt (to taste)
.
Step 4
Dip the
Cod Fillets (4)
in the egg, letting any excess drip back into the bowl, then roll it through the quinoa to coat. Repeat to coat the remaining fillets.
Step 5
Heat the
Extra-Virgin Olive Oil (1 Tbsp)
in a large skillet over medium-high heat. When the oil is shimmering, add the coated fish and cook until well browned on the bottom, 2 to 3 minutes.
Step 6
Flip the fish and cook until browned on the outside and cooked through, 2 to 3 minutes more. Transfer to a paper towel–lined plate to drain.
Step 7
In a large bowl, whisk together the
Extra-Virgin Olive Oil (1 Tbsp)
,
Lime Juice (1/4 cup)
,
Honey (1 Tbsp)
and
Fresh Cilantro (1/4 cup)
Season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
. Add the
Romaine Lettuce (4 cups)
and toss to coat.
Step 8
Divide the lettuce among 4 bowls and top each with a fish fillet, some
Mango (1)
and some slaw. Serve, passing the remaining dressing at the table. Enjoy!
