Pan-Fried Fish and Tomatoes with Cabbage Radish Slaw

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
• ½ 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 ¼ 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.