Cod with Mango Avocado Slaw

Ingredients

• 1 mango large
• 2 avocados
• 1/2 red cabbage small
• cilantro fresh - 6 sprigs
• 1 green onion
• 1 jalapeño pepper
• 1 lime
• 5 tbsp olive oil divided
• 1 tbsp butter
• 4 cod fillets (total weight of 2 lb)
• ground cumin
• salt
• pepper

Instructions

1. Assemble, prepare, and measure ingredients. Peel and dice mango and avocados. Using a box grater or knife—a food processor shreds too coarsely for this dish—shred cabbage finely. Chop cilantro stalks and leaves. Finely chop green and white parts of green onion. Seed and mince jalapeño. Zest and juice lime. Preheat oven to 425°F/220°C.
2. In a large ovenproof skillet over medium-high heat, warm 3 tablespoons of olive oil with the butter. Season cod with salt and pepper and place in skillet, leaving space between fillets. Sear for 3 minutes, then turn fillets over and transfer skillet to oven for 5 minutes to finish cooking.
3. While cod is cooking, combine mango, avocado, cabbage, cilantro, green onion, jalapeño, lime zest and juice, pinch of cumin, and 2 tablespoons of olive oil. Season with salt and pepper.
4. Serve cod warm on individual plates with slaw on the side.