Slaw: 1 small red cabbage, core removed and shredded
Slaw: 2 Tbsp extra-virgin olive oil
Slaw: 4 Tbsp apple cider vinegar
Salsa: 1 pint cherry, heirloom, or Sun Gold tomatoes, halved or quartered
Salsa: ½ red onion, diced
Salsa: 1 clove garlic, minced
Salsa: 2 limes, juiced
Salsa: 1 jalapeño, minced
Salsa: ¼ cup cilantro leaves, roughly chopped
Salsa: Sea salt, to taste
Fish: 1 Tbsp ground cumin
Fish: 1 Tbsp ground coriander
Fish: 1 Tbsp paprika
Fish: 1 tsp dried oregano
Fish: Sea salt, to taste
Fish: 1/2 pound firm fish such as striped bass, snapper, or blackfish, cut into thick strips
Fish: 2 Tbsp extra-virgin olive oil
Fish: Sprouted corn tortillas (optional)
Directions
Preheat oven to 400°. Add a couple pinches of sea salt to cabbage and mix well, almost bruising cabbage in the process. Set aside.
Combine all ingredients for salsa in a bowl, and mix well. Set aside.
In a separate bowl, combine cumin, coriander, paprika, oregano, and salt. Toss fish with olive oil and add to spice mixture, coating well. Place fish on a pan, and put in oven. Cook 7–10 minutes, depending upon thickness of fish.
Drain any excess liquid from cabbage, and add olive oil and apple cider vinegar. Mix well.
If using tortillas, place on a plate and top with a bit of cabbage slaw in the center. Put fish on top of slaw and top with salsa.
