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Slaw with Grilled Cod
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Main Course
Servings
6
servings
Ingredients
1x
2x
3x
1/2
cup
chopped fresh cilantro
4
teaspoons
chopped jalapeño
4
cloves
garlic
minced
4
cups
shredded cabbage
1
cup
diced red onion
1
cup
diced red bell pepper
1
cup
apple cider vinegar
nonstick cooking spray
6
medium
cod fillets
4
teaspoons
olive oil
sea salt and freshly ground black pepper
to taste
Instructions
Add the first 6 ingredients (cilantro through red bell pepper) to a medium size bowl.
Pour apple cider vinegar over and toss well. Refrigerate until ready to serve.
Coat grill rack with nonstick cooking spray and preheat to 300-degrees.
Drizzle fillets with olive oil and season with salt and pepper to taste.
Grill fish for 5 minutes per side keeping covered.
Serve warm over slaw.
Notes
SERVING SUGGESTION:
Sautéed zucchini and yellow squash.
VEGETARIAN:
Use tempeh instead of cod filets.
GLUTEN FREE:
Make sure apple cider vinegar is gluten free.
NUTRITION:
260 Calories; 5g Fat (16.9% calories from fat); 43g Protein; 11g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 ½ Vegetable; 0 Fruit; 1/2 Fat
Keyword
gluten-free, low carb, vegetarian
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