Chili-Spiced Cod with Roasted Cabbage Slaw

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 head green cabbage, halved and thinly sliced (about 7 cups)

1 small red onion, thinly sliced

2 tablespoons vegetable oil

Kosher salt

1 orange bell pepper, thinly sliced

2 tablespoons fresh lime juice, plus wedges for serving

1/3 cup mayonnaise

2 tablespoons chopped fresh cilantro, plus 1/4 cup whole leaves

8 pickled jalapeno slices, finely chopped, plus 2 teaspoons brine

1 teaspoon ancho chile powder

4 6-ounce center-cut skinless Pacific cod fillets

4 pieces of cornbread


  1. Preheat the broiler and line a rimmed baking sheet with foil. Toss the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil and 1/2 teaspoon salt on the prepared pan. Broil, turning occasionally, until the vegetables are crisp-tender and lightly charred, 6 to 8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt. Reserve the baking sheet.
  2. Meanwhile, combine the mayonnaise, the remaining 1 tablespoon lime juice, the chopped cilantro, jalapenos and brine and 3/4 teaspoon chile powder in a small bowl; set aside.
  3. Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chile powder; season with salt and arrange on the baking sheet. Broil the fish until just cooked through, 5 to 7 minutes.
  4. Serve the fish with the mayonnaise sauce, slaw, cornbread and lime wedges. Top with the cilantro leaves.