Careme

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz cod (2 portions of ~6 oz each) $10.99, 1 lb
• Organic Cauliflower 1 head (about 1 lb), cut into florets $2.49, 1 lb
• Organic Red Cabbage ~2 cups shredded (about 6–8 oz) $1.99/lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.49, 1 ct
• Organic Ginger Root 1 tsp finely grated (slaw) + optional pinch in mash $3.99/lb
• Organic Garlic 1–2 cloves, minced $6.99/lb
• Olive oil 1–2 tbsp
• Mayonnaise or Greek yogurt (optional) 2 tbsp (for creamier mash)
• Rice vinegar or apple cider vinegar 2 tbsp
• Soy sauce (optional) 1 tsp (for the slaw dressing)
• Honey or sugar (optional) 1/2 tsp (balances slaw)
• Lemon (optional) 1/2, for finishing
• Salt & black pepper To taste

Instructions

1. Prep: Pat cod dry; season with salt and pepper. Shred cabbage; slice cucumber; grate ginger; mince garlic. Cut cauliflower into florets.
2. Cauliflower mash (stove): Steam or boil cauliflower florets until very tender, 10–12 minutes. Drain well and return to the pot over low heat for 1 minute to dry out. Mash or blend with 1 tbsp olive oil, 1 minced garlic clove, salt, pepper, and 2 tbsp mayo/yogurt if using. Keep warm.
3. Make the slaw: Toss shredded red cabbage and cucumber with vinegar, grated ginger, 1 tsp soy (optional), 1/2 tsp honey (optional), a pinch of salt, and 1 tsp olive oil. Let sit while fish cooks.
4. Cook cod (stove): Heat a nonstick or stainless skillet over medium-high. Add 1 tbsp olive oil. Cook cod 3–4 minutes per side (depending on thickness) until opaque and flakes easily.
5. Serve: Spoon cauliflower mash onto plates, top with cod, and pile slaw alongside (or over the fish). Finish with lemon if you have it.