Ingredients
Scale
For the cilantro pesto dressing/sauce:
- 1/2 cup light mayonnaise (or use 1/4 cup mayo & 1/4 cup Greek yogurt)
- 1/4 cup cilantro almond pesto (recipe here)
- 1 Tablespoon lemon juice
For the cilantro pesto coleslaw:
- 2 cups thinly sliced cabbage
- 1 cup matchstick carrots
- Several thin slices of sweet onion, chopped roughly
- 2 – 4 radishes, sliced thin, then cut into thin slices
- Half of the the cilantro aioli
For the creole fish:
- 1 Tablespoon extra virgin olive oil
- 1/4 – 1/2 lb. de-boned white fish fillets (silver bass or sea bass, walleye, sunfish, tilapia, or even salmon)
- Creole seasoning (homemade or store bought)
- For serving: ripe avocado slices and (if desired) additional fresh cilantro leaves, lemon wedges
Instructions
- In a small bowl, whisk together the ingredients for the cilantro aioli.
- In a medium mixing bowl, toss together the cabbage, carrots, onion and radish, then stir in half the aioli and toss to coat all of the slaw.
- Heat a nonstick or cast iron frying pan over medium heat. Season both sides of the fish fillets liberally with creole seasoning and if needed, a bit of salt. Cook the fillets in the oil for a few minutes or until cooked on the bottom, then flip and cook for a few minutes on the other side, just until the fish is white and flaky. Remove to plate.
- Serve the fish hot with avocado slices, cilantro pesto aioli, and slaw on the side, garnished with fresh cilantro and a squeeze of fresh lemon. Enjoy!
Notes
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