Green Mango Slaw with Coconut Cod

SERVES: 2

Ingredients:

• 2C of Cole Slaw Salad Mix
• 1/2 of a slightly under ripened mango cut into slices
• 1/4C of cilantro leaves
• ½ of a Habanero Pepper, chopped

Dressing:

• 1/4C WD Mango Habanero Sauce
• 1 Tbs of Mayo

Coconut Cod Ingredients:

• 2 Cod Filets (4oz)
• 1C of coconut milk
• 1 Tbs of lime juice
• 1 Tbs of olive oil
• Salt and Pepper

Directions:

Step 1 –

Pre heat the oven to 400ºF

Step 1 – Marinate Cod

Whisk together the olive oil, lime juice, coconut milk, and a good pinch of salt & pepper in a bowl. Add the fish to the bowl, cover and refrigerate for 20min

Step 2 – Make the dressing

Mix WD Mango habanero Sauce with Mayo and refrigerate.

*For a vegetarian version use coconut cream.

Step 3 – Chop Habanero

Wearing gloves, deseed and dice ½ of the habanero pepper.

Step 4 – Prepare your salad

Peel and slice your mango into 1/8” slices. In a bowl, toss mango slices, cilantro leaves and Cole Slaw Mix.

Step 4 – Cooking cod

In a baking dish lined with parchment paper, add your cod filets, top with the diced habanero pepper. Add another pinch of Salt on top of each filet and let it cook for 10 to 12 minutes. Change it to broil and cook for 2 more minutes. Remove from the oven and let it sit for a minute.

Step 5 – Assembling your plates

Add 2 to 3 Tbs of dressing on your mango slaw, mix well. Divide the slaw in two plates, top it with your cod and add more dressing to your plate.

Serve the extra dressing on the side.

Notes:

You can replace cilantro with basil.

You can have grilled or fried fish instead of coconut cod.