Sautéed Fish Fillets with Mango-Lime Slaw

By tulawdog

Ingredients

• 1 1/2 cups each purple and green cabbage
• 1 medium mango, peeled, flesh cut from stone and cut into medium dice
• 1/4 red onion, sliced thin
• 1/2- 1 jalapeno, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• Salt and ground black pepper
• 1 1/2 tablespoons each: butter and vegetable oil
• 4 fish fillets (about 1 1/2 pounds) or 1 1/2 pounds fish fillets, cut into 4 pieces
• 1/4 cup flour measured into a pie plate or other shallow pan

Preparation

Step 1

Mix cabbage, mango, onion, jalapeno, cilantro, lime juice and salt and pepper to taste in a medium bowl. Mound a portion of slaw on each of 4 plates.

Meanwhile, heat butter and oil in an 11-or 12-inch skillet over low heat. While pan is heating, sprinkle fish on both sides with salt and pepper then dredge in flour.

A couple minutes before sautéing, increase heat to medium-high. When butter stops foaming and starts to smell nutty brown, arrange 2 fillets in skillet. Cook until light golden brown crust forms, 2 to 3 minutes. Turn with a thin metal spatula and continue to cook until light golden brown on the other side, about 1 to 3 minutes longer, depending on thickness of fish. Transfer fish to a wire rack and let stand. Add two remaining pieces of fish to skillet; repeat sautéing process. Top each slaw mound with a portion of fish and serve immediately.