Now that the weather has warmed (finally), I find that I’m not as hungry as usual. I’ve been keeping my dinners very light and fresh. Tonight, I craved a mixture of spicy and sweet flavors. I paired my spicy, blackened cod fish with my sweet, creamy grape and pecan broccoli slaw. It was a match made in culinary heaven. And, each dish took only minutes to make.
Cooking tip: I cooked my fish in a very hot cast iron pan. Three minutes on each side should be sufficient enough to cook your fish fillet. You want your fish blackened, but not burned. Any longer than 3 minutes per side may cause your fish to burn.
Ingredients
- 4 white fish fillets (cod, catfish, tilapia, etc.)
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- ¼ teaspoon salt
- 2 tablespoons ghee, butter or coconut oil
- ½ bag organic broccoli slaw (Trader Joe’s makes a great one)
- 1 cup red or green organic grapes, cut in half
- 2 stalks celery, chopped
- ½ cup pecans, chopped
- 3 tablespoons paleo mayo
- 2 tablespoons honey
- ¼ teaspoon salt
Instructions
- Mix all spices together in small bowl.
- Sprinkle spice mixture on each fillet, pressing it into the fish.
- Make sure fillets are coated with spice mixture on both sides.
- Heat fat over medium/high heat.
- When pan is very hot, place fillets in pan.
- Cook for 3 minutes.
- Carefully, flip fillet over In pan.
- Cook for 3 minutes.
- Remove from heat.
- Serve immediately.
- Place all ingredients in large bowl.
- Mix well.
- Serve
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