Fall Apple Slaw with White Fish

Chef Marie

  • 2 medium granny smith apples; peeled, cored and shredded
  • 2 carrots, peeled and shredded
  • 1 small onion, peeled and shredded
  • 1/4 cabbage, shredded
  • 1/4 cup lemon juice plus 1 lemon
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. ginger powder
  • 2 Tbsp. Thai basil, chopped
  • 4 tsp. chopped walnuts
  • 4 - 6 oz. white fish fillets
  • Olive oil
  • Salt and pepper to taste

    In a bowl; mix the apples, carrots, onion, cabbage, lemon juice, vinegar, garlic and basil. Set aside or refrigerate for later use.

    Preheat the oven to 400ºF and lightly oil a roasting pan.

    Place the fillets on the pan. Drizzle a little olive oil and squeeze a little lemon juice over each fillet. Season to taste and broil for 5 to 7 minutes. Time may vary based on fish thickeness. Keep a close eye to avoid burning. The fish is done when it starts to flake and look opaque.

    Transfer to serving platter and top with the prepared slaw. Sprinkle chopped walnuts and serve immediately.

    Option: Add a little soy sauce or Liquid Aminos to the slaw.

    Makes 4 servings