Ingredients
- 3 cups shredded red cabbage
- 1/4 cup sliced red onion
- 2 tablespoons diced jalapeño
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1 Avocado (cut into small chunks)
- 2 limes
- 1/4 cup minced cilantro
- 4 ears of corn (shucked)
- 1 pound mahi-mahi filets (1 inch thick)
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Servings: servings
Instructions
- In a bowl, toss cabbage, red onion, jalapeño, vinegar, 2 tablespoons olive oil, sugar, 1/2 teaspoon cumin, and 1/4 teaspoon salt.
- In a separate bowl, lightly toss avocado, juice of one lime, and cilantro. Cover and place both bowls in fridge.
- Preheat grill to high. Place corn on grill and cook, turning often until charred on all sides, about 10 minutes. Set aside to cool.
- Gently pat fish fillets with a kitchen towel and sprinkle with 1/2 teaspoon cumin, cayenne, 1/4 teaspoon salt, and pepper. Brush fillets with 1 tablespoon olive oil. Place on grill until edges are opaque and the flesh releases easily, about 4 minutes per side. Let rest skin side up on a plate.
- Cut corn kernels off the cob and mix into the avocado salsa. Cut second lime into wedges. Plate fish with the cabbage salad and corn/avocado salsa. Serve with lime wedges.
Recipe Notes
Note: Catfish and halibut would make good substitutes for mahi-mahi in this recipe
Per serving: 356 calories, 22 grams fat (4 grams saturated fat), 19 grams total carbohydrates, 6 grams fiber, 24 grams protein.
