I purchased Paleo Magazine and I plan on trying out at least another 5 more recipes this summer. I’ve already conquered two. 🙂 I love Cod- this fish has it’s own buttery texture mix that with the soft roasted tomatillos in mild flavors…ah perfection. For the adult version I added a chopped roasted jalapeno to it. For the slaw dressing I used the dressing also from this magazine on the pork chop recipe you will find I did earlier this week. I added crushed pepper to that dressing to give it a spicy kick.
1 1/2 lb of Cod or Halibut Filets
2 Fresh tomatillos, husked and cut into 1/2 inch pieces
2 tsp of Olive Oil
1 clove of garlic
1/2 tsp orange zest
1/2 tsp lime zest
1/4 tsp black pepper
1/4 tsp sea salt
Butter lettuce leaves
1 Cabbage Slaw Mix- I used Shredded Green and Red Cabbage with ORange Carrots mix from Trader Joes- I combine added dressing to it and crushed pepper
In large bowl toss together fish and next seven ingredients (cut fish into 1 inch pieces)
Preheat broiler. Spread Fish and tomatillos onto foil lined pan. Broil 4-6 minutes close to heat to roast veggies.
Divide Fish mixture among lettuce leaves. Top with Cabbage and Chile Pepper Slaw and if desired, serve with orange wedges.
196 Calories 9 grans Fat, 49 mg Chol, 196 mg sodium, 7 grans carb, 1 gran fiber, 21 grans protein.