Fish and Cabbage with Basil-Lime Vinaigrette

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 2 medium onions cut into 1/2-inch thick slices
  • 2 tablespoons coconut oil melted and divided
  • 3 tablespoons extra virgin olive oil
  • Sea salt and freshly ground black pepper to taste
  • 3 large avocados peeled, pitted and sliced
  • 2/3 cup chopped basil
  • 1 cup fresh lime juice
  • 4 6-ounce wild caught firm fresh white fish fillets
  • 6 cups shredded cabbage sautéed


  • Heat a grill pan or skillet to high heat. In a large bowl mix the onions and 1 tablespoon coconut oil. Place onions in pan and cook for 5 minutes on each side, until both sides are lightly charred.
  • In a large bowl, add the onion, olive oil, salt and pepper, avocados, basil and lime juice. Toss vegetables and set aside.
  • Rub fish with the remaining coconut oil and salt and pepper. Place on hot grill pan or skillet and cook for 5 minutes on each side, until fish flakes easily with a fork.
  • Serve fish warm with the avocado mixture and cabbage.
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