This dish is much prettier than how I lazily titled this post (not sure why I crapped out here on creativity). It’s a fantastic lunch or dinner for warm weather. Crisp, colorful slaw is gorgeous on the eyes, fresh in the mouth, and is the perfect accompaniment to a cleanly sautéed or grilled piece of fish. I used Dorado here but I leave that to you. I love making salads that are bright, beautiful, and light. I never make creamy or thick dressings because I don’t eat them. The idea of mayo on a salad makes me 🤢. Most of the Lady Blaga dressings are similar vinaigrette’s since that’s how I cook and eat. I’d never drown a salad, it’s just not appealing to me. This was a delight to put together, fun to plate, and even better to eat.
For the salad:
A bag of shredded purple cabbage
Half a bag of shredded carrots
Two handfuls of white bean sprouts
A handful of golden raisins
A couple of handfuls of dried soybeans for crunch and texture- Relax, I wore gloves.
Half a cup of packed, chopped flat leaf parsley and a third of a cup of julienned fresh mint leaves. Mint in a salad is always a winner.
Combine all ingredients in a large bowl and set aside.
For the dressing; a third of a cup each extra virgin olive oil and fresh lemon juice, three tbsp apple cider vinegar, and salt and pepper to taste. Whisk well and gently toss over the dressing. Set aside or plate, then cook the fish. I bought two dorado fillets, skin on. I seasoned the non skin side with salt and peeper. I heated a large skillet with a couple tbsp of olive oil and let it heat very well. I placed the fish skin side down, let it cook 3 to 4 minutes until the skin was crisped, flipped it carefully, then cooked the other side over lower heat until golden brown. Serve a piece of fish alongside the slaw for a lovely, healthy, complete meal. You can totally make this into fish tacos using soft tortillas and guacamole.