mango · salad · summer ·

Green Mango Slaw with Coconut Cod

A light but filling summer must!  The coconut milk marinated cod is moist and perfect with Mango Slaw.  

Ingredients:

  • 2 Cups of your favourite pre-chopped Cole Slaw Salad Mix
  • 1/2 slightly green mango cut into slices
  • 1/4 Cup of cilantro leaves
  • ½ of a Habañero Pepper, chopped

 Dressing:

 Coconut Cod Ingredients:

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

Pre heat the oven to 400ºF

Directions:

Marinating the 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

Make the dressing
While your cod is marinating, mix WD Jamaican Mango & Habanero Everything Sauce #4 with Mayo and let chill in the fridge. 
*For a vegetarian version use coconut cream in place of the Mayo.

Chop Habanero
Wearing gloves, deseed and dice ½ of the habanero pepper.  Set these aside for the next step.

Cooking the cod
In a baking dish lined with parchment paper, add your cod filets, top with the diced habanero pepper. Sprinkle another pinch of Salt on top of each filet and bake the cod 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. 

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

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 more dressing on your plate.

Notes:
You can replace cilantro with basil.
You can have grilled or fried fish instead of coconut cod.

Back to Jamaican Mango & Habanero Everything Sauce #4