Here is my version which I love; however, I have to say that that I switched-up one new element and that’s the preparation of the fish. I opted for a smoked cedar plank tilapia as opposed to frying or baking (more to follow).
The best part of this recipe is that you can prep just about everything hours in advance of cooking the fish. There are four main components: a cabbage slaw, a mango salad, an avocado sauce and then the fish. That’s it.
- 1/2 head of red cabbage
- 1-2 cups of rice wine vinegar
- 1/2 cup chopped green onions
I like to peel the cabbage leaves and then cut up, as opposed to slicing the cabbage off the head but this is a personal preference. In a bowl add the cabbage and green onion and cover with the rice wine vinegar. You can also use an apple cider vinegar, but I recommend going with something slightly sweet. Cover with plastic wrap and chill in the refrigerator for a few hours. Make sure that all of the cabbage is covered in the vinegar.
- 1 ripe mango
- 2T chili powder
- 3T honey
- 3T rice wine vinegar
- 1/4c finely diced red onion
Peel and dice the mango into smallish cubes. In a separate bowl whisk together honey, vinegar and chili powder. Mix in red onion and mango. Cover with plastic wrap and refrigerate until ready.
- 1 ripe avocado
- 1/4 c creme fraiche (you can also substitute low-fat sour cream)
- juice from 1 lime
In a food processor blend avocado, creme fraiche and lime juice until smooth and creamy.
cedar plank smoked tilapia
This was a new experience for me. I soaked some food-grade cedar planks in cool water for about an hour. (This is to get the most of the cedar flavor out of the wood but more importantly to keep the cedar from catching fire.)
I placed the fish directly on the planks and juiced with a bit of white wine and fresh lemon. I also ended up sandwiching the fish with a plank on top. The result? Totally delicious; baking would also do just fine.
I added all of the above in a soft tortilla, and it was sublime.
This is a super healthy and delicious dinner!