Blackened Tilapia with Cilantro-Lime Slaw

Blackened Tilapia with Cilantro-Lime Slaw
Photo by Scott Phillips


  • ½ small clove garlic
  • ½ tsp. chili powder
  • 3 Tbs. mayonnaise
  • 2 scallions, thinly sliced
  • ¼ medium head Savoy cabbage, cored and thinly sliced (about 2 cups)
  • Kosher salt
  • ¼ tsp. ground cumin
  • + 5 more ingredients
    • Freshly ground black pepper
    • 2 Tbs. chopped fresh cilantro leaves
    • 1 Tbs. unsalted butter
    • 1 medium lime
    • Two 5-oz. tilapia fillets, cut in half lengthwise

Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the juice, and the mayonnaise. Toss in the cabbage, scal...

View full recipe at Fine Cooking


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