YOUR SOLIN GENERATED RECIPE
Pan-Seared White Fish with Crunchy Asian Slaw and Brown Rice
Delight in a light yet satisfying dinner featuring tender, pan-seared white fish accompanied by a vibrant, crunchy Asian slaw. The refreshing medley of napa cabbage, carrots, and red bell pepper is elevated with a zesty sesame rice-vinegar dressing and served alongside a modest portion of nutty brown rice. This dish delivers a harmonious balance of flavors and textures, ideal for a clean eating dinner that aligns with your fitness goals.
INGREDIENTS
6 oz Cod Fillet (170g)
1 cup Shredded Napa Cabbage (89g)
1 medium Shredded Carrot (61g)
1/4 cup Julienne Red Bell Pepper (25g)
1 tbsp Chopped Scallions (6g)
1 tsp Sesame Oil (5g)
1 tbsp Rice Vinegar (15g)
1 tsp Low-Sodium Soy Sauce (5g)
2/3 cup Cooked Brown Rice (115g)
PREPARATION
Pat the cod fillet dry with paper towels and season lightly with salt and pepper if desired.
Heat a non-stick skillet over medium-high heat and add a minimal amount of cooking spray or a touch of sesame oil.
Place the cod in the skillet skin-side down (if applicable) and cook for about 3-4 minutes per side until the fish is opaque and easily flakes with a fork.
In a bowl, combine the shredded Napa cabbage, shredded carrot, julienned red bell pepper, and chopped scallions.
In a small bowl, whisk together sesame oil, rice vinegar, and low-sodium soy sauce to make the dressing.
Pour the dressing over the slaw and toss until the vegetables are evenly coated.
Plate the cooked cod fillet, add a generous serving of the crunchy Asian slaw on the side, and serve with the cooked brown rice.
Enjoy this balanced meal warm while savoring the mix of delicate fish and vibrant, tangy slaw.