The Pioneer Woman Tasty Kitchen
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Spicy Grilled Fish with Citrus Slaw

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A healthy, colorful dinner!

Ingredients

  • FOR THE FISH:
  • 1-½ teaspoon Chili Powder
  • 1 teaspoon Garlic Salt
  • ½ teaspoons Kosher Salt
  • 1 Tablespoon Ground Cumin
  • 1 pinch Cayenne Pepper
  • 1 whole Lime, Juiced
  • 6 whole (4oz Each) Tilapia Fillets
  • 2 Tablespoons Olive Oil
  • FOR THE SLAW:
  • 1 cup Green Cabbage, Thinly Sliced
  • ½ cups Red Cabbage, Thinly Sliced
  • ½ whole Red Pepper, Diced
  • ½ whole Small Red Onion, Slicely Thin
  • ¼ cups Fresh Basil, Chopped
  • 2 Tablespoons Fresh Cilantro, Chopped
  • 1 whole Jalapeno Pepper, Seeded And Chopped
  • 1 whole Large Orange, Peeled And Segmented
  • 1 Tablespoon Olive Oil
  • ¼ teaspoons Kosher Salt
  • ⅛ teaspoons Black Pepper

Preparation

For the slaw:
Mix together all of the slaw ingredients in a large bowl. Refrigerate until ready to serve.

For the fish:
Mix chili powder, garlic salt, salt, cumin and cayenne in a small bowl. Add juice of one lime and mix thoroughly.

Heat a grill pan on medium-high heat with olive oil in pan. Brush both sides of fish with seasoning. Grill the fish for 5 minutes on each side, or until it flakes with a fork.

To serve:
Lay grilled fish on a plate and top with a heaping serving of citrus slaw. Enjoy.

Note: You can also warm up a flour tortilla and place fish and slaw inside, eat and enjoy as fish tacos!

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Avatar of hopeinchrist

hopeinchrist on 6.8.2013

Absolutely delicious and very refreshing! I thought the slaw recipe sounded interesting, especially since there was no dressing. I decided to give it a try, and it was a wonderful blend with the flavors of the fish. I did make it a day ahead so the flavors could meld together. I did not have red or green cabbage, so I substituted broccoli slaw as the base for the slaw, and it was great.

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