Lime Butter Cod with Tropical Pineapple Slaw
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
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Ingredients
- 1/4 red onion, thinly sliced
- 1 lb boneless, skin-on cod fillet, cut into four equal portions and patted dry
- 1/2 tsp sea salt, divided
- 1/4 tsp plus 1 pinch chipotle chile powder, divided
- 1/4 tsp ground cumin
- 2 tsp safflower or olive oil
- 1 small jicama, peeled and cut into matchsticks
- 1/4 fresh pineapple, peeled, cored and
- cut into matchsticks
- 1 tsp lime zest
- 2 tbsp plus 2 tsp fresh lime juice, divided
- 2 tbsp fresh cilantro leaves, finely chopped
- 2 tsp organic unsalted butter
Preparation
- In a small bowl, add onion and enough cold water to cover. Let soak for 10 minutes. Drain and set aside. (Tip: To cut back on raw red onion’s intense taste, soak it in water before adding to your recipes!)
- Season cod with 1/4 tsp each salt, chile powder and cumin. In a medium nonstick skillet, heat oil on medium. Add cod skin side down and cook undisturbed until golden brown, about 5 minutes.
- Meanwhile, prepare slaw: In a medium bowl, combine jicama, pineapple, lime zest, 2 tbsp lime juice, cilantro, onion and remaining 1/4 tsp salt and 1 pinch chile powder; toss to combine.
- Carefully flip cod and cook for 2 more minutes. To skillet, add remaining 2 tsp lime juice and butter and cook until butter melts. With a spoon, baste cod by spooning butter mixture over top. Cook until cod is opaque throughout, about 2 more minutes. Serve with slaw.
Nutrition Information
- Serving Size 3 oz cod and 1/4 of slaw
- Calories 375
- Carbohydrate Content 45 g
- Cholesterol Content 66 mg
- Fat Content 8 g
- Fiber Content 10 g
- Protein Content 31 g
- Saturated Fat Content 4 g
- Sodium Content 514 mg
- Sugar Content 13 g
- Monounsaturated Fat Content 3 g
- Polyunsaturated Fat Content 0 g