Grilled Cod with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Cod with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Cod with Crunchy Cabbage Slaw

Flaky cod fillets grilled with a zesty lime seasoning and served over a vibrant cabbage and carrot slaw with a tangy, crisp finish.

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NUTRITION

374kcal
Protein
32.1g
Fat
21.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

2 tbsp chopped Fresh Cilantro

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PREPARATION

  • 1

    Whisk together half of the olive oil, the lime juice, and the chopped cilantro in a large mixing bowl to create the dressing.

  • 2

    Toss the shredded cabbage and carrots into the dressing until every piece is well coated, then set aside to let the flavors meld.

  • 3

    Brush the cod fillets with the remaining olive oil and season both sides with sea salt, black pepper, and a pinch of garlic powder.

  • 4

    Preheat a grill or grill pan to medium-high heat and cook the cod for approximately 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    Serve the warm grilled cod immediately over the chilled, crunchy slaw for a perfect temperature contrast.

Grilled Cod with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Cod with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Cod with Crunchy Cabbage Slaw

Flaky cod fillets grilled with a zesty lime seasoning and served over a vibrant cabbage and carrot slaw with a tangy, crisp finish.

NUTRITION

374kcal
Protein
32.1g
Fat
21.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

2 tbsp chopped Fresh Cilantro

PREPARATION

  • 1

    Whisk together half of the olive oil, the lime juice, and the chopped cilantro in a large mixing bowl to create the dressing.

  • 2

    Toss the shredded cabbage and carrots into the dressing until every piece is well coated, then set aside to let the flavors meld.

  • 3

    Brush the cod fillets with the remaining olive oil and season both sides with sea salt, black pepper, and a pinch of garlic powder.

  • 4

    Preheat a grill or grill pan to medium-high heat and cook the cod for approximately 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    Serve the warm grilled cod immediately over the chilled, crunchy slaw for a perfect temperature contrast.