Blackened Tilapia with Cilantro Lime Slaw

By á-168951

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

Preparation

Step 1

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.