If you like this recipe, try these other 20-minute meals here.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>Slaw: Sea salt, to taste</li>
<li>Slaw: 1 small red cabbage, core removed and shredded</li>
<li>Slaw: 2 Tbsp extra-virgin olive oil</li>
<li>Slaw: 4 Tbsp apple cider vinegar</li>
<li>Salsa: 1 pint cherry, heirloom, or Sun Gold tomatoes, halved or quartered</li>
<li>Salsa: ½ red onion, diced</li>
<li>Salsa: 1 clove garlic, minced</li>
<li>Salsa: 2 limes, juiced</li>
<li>Salsa: 1 jalapeño, minced</li>
<li>Salsa: ¼ cup cilantro leaves, roughly chopped</li>
<li>Salsa: Sea salt, to taste</li>
<li>Fish: 1 Tbsp ground cumin</li>
<li>Fish: 1 Tbsp ground coriander</li>
<li>Fish: 1 Tbsp paprika</li>
<li>Fish: 1 tsp dried oregano</li>
<li>Fish: Sea salt, to taste</li>
<li>Fish: 1/2 pound firm fish such as striped bass, snapper, or blackfish, cut into thick strips </li>
<li>Fish: 2 Tbsp extra-virgin olive oil</li>
<li>Fish: Sprouted corn tortillas (optional) </li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 400°. Add a couple pinches of sea salt to cabbage and mix well, almost bruising cabbage in the process. Set aside.</li>
<li>Combine all ingredients for salsa in a bowl, and mix well. Set aside.</li>
<li>In a separate bowl, combine cumin, coriander, paprika, oregano, and salt. Toss fish with olive oil and add to spice mixture, coating well. Place fish on a pan, and put in oven. Cook 7–10 minutes, depending upon thickness of fish.</li>
<li>Drain any excess liquid from cabbage, and add olive oil and apple cider vinegar. Mix well.</li>
<li>If using tortillas, place on a plate and top with a bit of cabbage slaw in the center. Put fish on top of slaw and top with salsa.</li>
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