Blackened Tilapia with Cilantro Lime Slaw

Blackened Tilapia with Cilantro Lime Slaw
Adapted from keyingredient.com
Blackened Tilapia with Cilantro Lime Slaw

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • Serves 2

  • 1/2

    small clove garlic

  • Kosher salt

  • 1

    medium lime

  • 3

    Tbs mayonnaise

  • 1/4

    medium head Savoy cabbage, cored and thinly sliced (about 2 cups)

  • 2

    scallions, thinly sliced

  • 2

    Tbs chopped fresh cilantro leaves

  • Freshly ground black pepper

  • 1/2

    tsp chili powder

  • 1/4

    tsp ground cumin

  • Two

    5-oz tilapia fillets, cut in half lengthwise

  • 1

    Tbs butter

Directions

Chop the garlic, sprinkle it with a pinch of salt and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs of the the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 tsp salt and several grinds of pepper. In a small bowl, mix the chili powder, cumin, 1/ tsp salt, and several grinds of of pepper. In a small bowl, mix the chili powder, cumin, 1/4 tsp salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia. Melt the butter in a 10-inch cast iron or nonstick skillet over medium high heat. Cook the tilapia on both sides until browned and cooked through, ab out 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.

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