Description
Grilled White Fish with Mango Jalapeno Coleslaw makes the most delicious, hearty meal. With incredible flavor and minimal ingredients, dinner is done in 20 minutes!
Ingredients
Scale
Grilled White Fish:
- 4 5 oz. cod fillets
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 tablespoon canola oil
Mango Jalapeno Coleslaw:
- 2 mangos diced (about 2 cups)
- 2 cups thinly sliced napa cabbage
- 1 jalapeno, diced (seeds removed)
- 1/4 cup diced fresh cilantro
- 1/4 cup diced green onion
- 1 garlic clove
- juice of 1 lime
- 1 tablespoon white balsamic vinegar
- 2 1/2 tablespoons canola oil
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon honey
- salt & pepper to taste
Instructions
- 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
- Serving Size: 4 oz. filet with slaw
- Calories: 288
- Sugar: 14 g
- Sodium: 959 mg
- Fat: 16 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 75 mg
