• 1/2  small clove garlic
  •  Kosher salt
  • 1   medium lime
  • 3   tablespoons mayonnaise
  • 1/4  medium head Savoy cabbage, cored and thinly sliced (about 2 cups)
  • 2   scallions, thinly sliced
  • 2   tablespoons chopped fresh cilantro leaves
  •  Freshly ground black pepper
  • 1/2  teaspoon chili powder
  • 1/4  teaspoon ground cumin
  • 2  5  ounces tilapia fillets, cut in half lengthwise
  • 1   tablespoon unsalted butter
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Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 tablespoon of the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 teaspoon salt and several grinds of pepper.
In a small bowl, mix the chili powder, cumin, 1/4 teaspoon salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia.
Melt the butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Cook the tilapia on both sides until browned and cooked through, about 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.
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