Jamaican Whitefish with Spicy Slaw
  • 1 1/2tablespoons finely grated fresh ginger
  • 1tablespoon brown sugar
  • 1teaspoon ground allspice
  • 1/2teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3cloves garlic
  • 1small Scotch bonnet pepperseeded and sliced
  • Juice from 1/2 large orange
  • 4 limesdivided
  • 1pound cod, mahimahi or other whitefish
  • 2tablespoons mayonnaise
  • 2tablespoons agave nectar or honey
  • 112-ounce bag slaw mix
  • 1small bunch scallions
  • 1small serrano pepperfinely minced – optional
  • 1small bunch cilantro
  • 2tablespoons olive oil
  1. Combine ginger, sugar, allspice, cumin, salt, garlic, sliced Scotch bonnet pepper, orange juice, and juice from 1 lime in a blender or small food processor. Purée until smooth. Pour mixture over fish in a glass or ceramic dish, turning to coat both sides. Let stand for 30 minutes, turning once.
  2. While fish marinates, juice 2 limes in a medium bowl (cut remaining lime into wedges and set aside). Whisk mayonnaise and agave or honey into lime juice. Add slaw mix, scallions, and minced serrano (if using); toss to mix. Chop enough cilantro leaves to make ¼ cup and add to slaw. Season with salt and pepper.
  3. Heat a large skillet or grill pan with olive oil over medium heat. Remove fish from marinade and cook for 3 minutes, until lightly browned. Turn fish and sear on remaining side for 2–5 minutes (depending on thickness), until fish is opaque and flakes easily.
  4. Divide fish and slaw among plates. Garnish with extra cilantro and lime wedges. Serve hot.
Recipe Notes
Nutrition Facts
Jamaican Whitefish with Spicy Slaw
Amount Per Serving
Calories 298 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 41mg 14%
Sodium 253mg 11%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 298 cal, 14g fat (7g mono, 5g poly, 2g sat), 41mg chol, 24g protein, 24g carb, 6g fiber, 253mg sodium.