Seared Fish over Cilantro Slaw
Ingredients
- 3 chipotle peppers plus 1 tsp adobo sauce
- ½ cup chopped fresh cilantro
- ⅓ cup whole-milk plain yogurt
- ¾ cup mayonnaise
- 2 Tbsp lime juice
- 1½ Tbsp white vinegar
- ½ tsp salt, divided
- ½ tsp garlic powder
- 6 cups tricolor coleslaw
- 2 lb flounder fillets, cut into 6 portions
- 2 Tbsp canola oil
- 1 avocado, sliced
Instructions
- Remove seeds from chipotle peppers, and dice peppers. Pulse peppers, adobo sauce, and cilantro in a food processor until finely chopped.
- Add yogurt, mayonnaise, lime juice, vinegar, ¼ tsp salt, and garlic powder. Blend until smooth, adding more adobo sauce if you prefer it spicier.
- Pour dressing over coleslaw in a large bowl; toss. Chill.
- Sprinkle fish with ¼ tsp salt. Sear fish 1 minute on both sides in hot oil in a large skillet over medium-high heat. Cook 5 minutes longer or until fish flakes with a fork.
- Serve fish over slaw. Top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
422
|
422
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 22 | 22 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 881 | 881 |
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