You've heard the saying that you "eat with your eyes first." Another colorful, healthy, easy to make weeknight dinner that is special enough for guests. If haddock isn't available, substitute cod or another mild white fish. Everything is cooked under the broiler on one sheet pan so you have easy clean up as well!
1/2 head green cabbage, halved and thinly sliced (about 7 cups)
1 small red onion, thinly sliced
1 orange bell pepper, thinly sliced
2 T. vegetable oil
salt and freshly ground black pepper
2 T. fresh lime juice, plus wedges for serving
1/2 cup mayonnaise
2 T. chopped fresh cilantro, plus 1/4 cup whole leaves
8 pickled jalapeno slices, finely chopped, plus 2 t. brine
1 t. ancho chili powder
4 - 6 oz. skinless haddock or cod fillets
Preheat the broiler and spray a rimmed baking sheet with non-stick spray or line with foil. Toss the cabbage, onion, and bell pepper with 1 T. plus 1 t. of vegetable oil along with 1/2 t. salt and a few grinds of black pepper on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 - 8 minutes.
See the light char? The vegetables have just begun to soften. These are perfect.
Transfer to a large bowl and stir in 1 T. of lime juice; season with a little more salt.
Meanwhile, combine the mayonnaise, the remaining 1 T. lime juice, the chopped cilantro, jalapenos and brine, and 3/4 t. chile powder in a small bowl; set aside.
Rub the fish with the remaining 2 t. of vegetable oil and 1/4 t. chile powder; season with salt and arrange on the same baking sheet. Broil the fish until just cooked through, 5 - 7 minutes
Serve the fish with the mayonnaise sauce and slaw along with lime wedges. Top with the cilantro leaves.
From Food Network magazine May 2017