Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw

Image of Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw recipe

Active time

25 minutes

Total time

25 minutes

Serves

4

Ingredients

  • Pan-Fried Fish and Tomatoes
  • 2 tablespoons fresh cilantro, coarsely chopped
  • 4 cod (or other white fish) fillets, 20–24 oz (thawed)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves fresh garlic
  • 1/2 cup diced fresh onions
  • 1 cup diced fresh tomatoes
  • 2 lemons, for juice
  • Cabbage Radish Slaw
  • 4–5 red radishes
  • 1 jalapeño pepper
  • 2 tablespoons diced fresh onions
  • 2 tablespoons fresh cilantro
  • 1 clove garlic
  • ¼ cup extra-virgin olive oil
  • ¼ cup sour cream
  • 3 tablespoons red wine vinegar
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 10 oz finely shredded cabbage

Cooking sequence

  1. Prepare salad - 10 minutes
  2. Prepare fish and serve - 15 minutes

Pan-Fried Fish and Tomatoes

  1. Chop cilantro. Preheat large sauté pan on medium-high 2–3 minutes. Check fish for bones, then season both sides of fish with salt and pepper (wash hands).
  2. Place olive oil in pan; swirl to coat. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Add onions; cook and stir 2–3 minutes or until onions begin to soften.
  3. Add tomatoes, cilantro, and fish to onions; cook fish 2–3 minutes on each side or until 145°F (or opaque and separates easily). Squeeze juice of both lemons (about 1/4 cup) over fish and serve.

Cabbage Radish Slaw

  1. Remove ends of radishes and pepper; place radishes in food processor. Cut pepper in half; remove seeds. Add one pepper half to radishes (reserve other half for another use). Add onions, cilantro, and garlic; pulse until coarsely chopped.
  2. Whisk remaining ingredients (except cabbage) in medium bowl until blended; stir in radish mixture. Add cabbage; toss gently until evenly coated. Chill until ready to serve.

Apron's advice

Complete your meal with yuca, fresh cut fruit, and garlic bread.

The slaw recipe, with radishes and a little jalapeño pepper, has a peppery crunch. It would be great served on barbecue pork sandwiches or just as a quick side dish.

Nutritional information

Pan-Fried Fish and Tomatoes

CALORIES (per 1/4 recipe) 170kcal; FAT 7g; SAT FAT 1g; TRANS FAT 0g; CHOL 55mg; SODIUM 440mg; CARB 6g; FIBER 1g; SUGARS 3g; PROTEIN 19g; VIT A 6%; VIT C 40%; CALC 2%; IRON 4%

Cabbage Radish Slaw

CALORIES (per 1/4 recipe) 160kcal; FAT 16g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 5mg; SODIUM 95mg; CARB 5g; FIBER 2g; SUGARS 1g; PROTEIN 1g; VIT A 4%; VIT C 60%; CALC 6%; IRON 4%