This is a light, fresh easy to make dish. Cod is very low calorie and when served with this tasty coleslaw, it is a delightful meal. Add carrots to the coleslaw if you like.
Although I don’t like to eat any red meat, I like to make paleo style meals. I am a big fan of eating lots of vegetables and having only a small amount of humanely raised animal protein and wild caught fish. No cheap, mass produced, cruelly raised chickens with no access to the outside.
Wild fish and organic vegetables are easy to make, healthy, low calorie and so delicious. This is one of those weekly animal protein meals, and I like to make it really count. I don’t like to waste the death of an animal, so this is my attempt to honor the fish that gave it’s life for us to enjoy.
There are some things that are really good to keep in the fridge at all times.
I like it to be healthy and low calorie, dairy free and paleo friendly. This is one of those things that can go with anything. It is a cancer fighting vegetable and very easy to prepare. You can also add carrots to add some color.
- ½ Cabbage - Shredded
- ¼ Onion - grated
- ½ Tbs Chia Seeds
- 1 tsp Mustard
- 1 tsp Cider Vinegar
- 1 Tbs Mayonnaise
- 1 Tbs Lemon juice
- Freshly Ground Sea Salt and Black Pepper
- mix everything in a bowl and chill.
- 3 Large Wild Cod Filets - Chopped into small chunks
- For the Coating
- ½ Cup Tapioca Flour
- Sprinkle of Paprika
- Freshly Ground Sea Salt and Black Pepper
- Coconut Oil to cook
- Mix coating in a bowl.
- Toss cod in coating.
- Heat skillet on a medium heat and add oil when pan is hot.
- Cook fish on both sides. 8 minutes in total.