NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod Fillet

2 tbsp Almond Flour

1 tsp Smoked Paprika

0.5 tsp Garlic Powder

0.5 tsp Onion Powder

0.25 tsp Cayenne Pepper

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 tbsp Extra Virgin Olive Oil

1 cup Shredded Cabbage Mix

0.25 cup Plain Greek Yogurt

1 tbsp Fresh Lime Juice

1 tsp Apple Cider Vinegar

1 tbsp Fresh Cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lime juice, apple cider vinegar, and chopped cilantro to create the zesty slaw dressing.

• 2

  In a medium bowl, toss the shredded cabbage mix with the yogurt dressing until well-coated, then set aside in the refrigerator to marinate.

• 3

  On a shallow plate, combine the almond flour, smoked paprika, garlic powder, onion powder, cayenne pepper, sea salt, and black pepper to create the blackening seasoning.

• 4

  Pat the cod fillet dry with a paper towel and press both sides firmly into the almond flour spice mixture until evenly coated.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Carefully place the fish in the pan and sear for 3-4 minutes per side until the crust is blackened and the fish flakes easily with a fork.

• 7

  Plate the chilled zesty slaw and top with the hot blackened fish fillet, garnishing with extra lime wedges if desired.