Max Kelly
Hands-On Time
20 Mins
Total Time
20 Mins
4 servings

Crisp, fresh vegetables aren’t just for summer salads. Cabbage, which is hearty enough to last through winter, works perfectly in a winter slaw. This one doesn’t lack for color, either. Red cabbage, orange carrot, and green scallions are vibrant no matter the weather. Paired with quick-sautéed fish that has a rich and tangy lime-butter sauce and you’ve got something light yet hearty. Serve with a crisp white wine or a light beer.

How to Make It

Step 1

Combine cabbage, carrot, scallion, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl; toss to combine. Set aside.

Step 2

Melt butter in a large nonstick skillet over medium-high. Add lime zest and cook for 30 seconds. Season cod with remaining ½ teaspoon salt and ¼ teaspoon pepper; add to skillet. Cook until golden and cooked through, about 3 minutes per side.

Step 3

Serve cod with slaw; top with cilantro leaves and lime wedges.

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