Last weekend nature gifted us with a nice warm Spring day (and only a day) and it inspired me to make myself a light, fresh and Spring-y lunch. I had some cabbage leftover from making some stuffed cabbage rolls, some cilantro and a single filet of white fish in the freezer. So, I came up with a salad created by essentially “reverse-engineering” my favorite Mexican food – grilled fish tacos!
Grilled Fish and Cabbage Salad
For just one serving, I used:
1 filet of white fish (tilapia, mahi-mahi, cod, hake)
1 clove garlic, crushed
2 cups fresh julienned cabbage
2 tablespoons fresh chopped cilantro
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon paprika
1 thinly sliced shallot (or half a regular onion)
1/2 an avocado, sliced
salt and pepper to taste
(Additional optional items are sour cream and fried tortilla strips)
To prepare the fish, dry the filet well, and rub with a bit of olive oil. Sprinkle with salt, pepper, paprika and half of the cumin on both sides. Now zest the lime over the fish and pat down so that the zest sticks. Grill for about 2-3 minutes on each side (I just used an electric grill, but outdoor charcoal grilling of course always yields better flavor).
While the fish is cooking, arrange the sliced cabbage and onion, avocado and cilantro on the plate. For the dressing, mix the olive oil, juice of one lime, half the cumin, the garlic, salt and pepper and whisk well. Dress the salad, then place the cooked filet of fish on top. Pour any leftover dressing over the fish, and garnish with some more cilantro (you can’t have too much cilantro with grilled fish and cabbage – mmm).
To make this salad a bit more filling, you can add a dollop of sour cream and/or thinly sliced and fried tortilla strips (neither of which I had on hand, but I think would make a great addition). Enjoy!