Cod with chili pepper and baked cabbage salad
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 25 G., saturated fats 3 G., proteins 27 G., carbohydrates 30 G., fiber 4 G., cholesterol 90 mg, sodium 1261 mg, sugar 1 G.
Calories 440, total fat 25 G., saturated fats 3 G., proteins 27 G., carbohydrates 30 G., fiber 4 G., cholesterol 90 mg, sodium 1261 mg, sugar 1 G.
Fried cod fillet rubbed with chili pepper is served with a fried cabbage and bell pepper salad, spicy mayonnaise sauce, and a slice of cornbread. Add lime wedges to each serving for a splash of juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a head of white cabbage, cut in half and finely shredded (about 7 cups)
- 1 small red onion, thinly sliced
- 2 tablespoons of vegetable oil
- 1 orange bell pepper, thinly sliced
- 2 tbsp freshly squeezed lime juice + wedges for serving
- 1/3 cup mayonnaise
- 2 tbsp chopped fresh cilantro + 1/4 cup whole leaves
- 8 pickled jalapeño rings, finely chopped, + 2 tsp brine
- 1 teaspoon ground ancho pepper
- 4 Pacific cod fillets, 170g each (center cut)
- 4 slices cornbread
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Cooking the dish according to the recipe:
- Preheat the oven to broil and line a baking sheet with foil. On the prepared baking sheet, combine the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil, and 1/2 teaspoon salt. Grill, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 6-8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt to taste. Set the baking sheet aside.
- Meanwhile, in a small bowl, combine mayonnaise, remaining 1 tablespoon lime juice, chopped cilantro, jalapeño, and brine, and 3/4 teaspoon chili powder; set aside.
- Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chili powder; season with salt and place on a baking sheet. Grill the fish until cooked through, 5 to 7 minutes.
- Serve the fish with mayonnaise sauce, cabbage, cornbread, and lime wedges. Garnish with cilantro leaves.
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