Pan-Seared Fish with Apple Slaw

Pan-searing gives mild white fish a golden crust prized in casual American kitchens. Crisp apple-cabbage slaw brightened with lime and cilantro keeps the plate light and lively beside the warm fillets.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 34g protein
• 16g carbs
• 12g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) white fish fillets (cod or halibut)
• 2 large crisp apples
• 2 cups shredded green cabbage
• 1 medium carrot
• 1/4 cup chopped fresh cilantro
• 2 lime
• 3 tbsp olive oil
• 1 tsp honey
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Pat the fish fillets completely dry and season both sides with salt, pepper, and smoked paprika.
2. 2For the slaw, core the apples and cut into thin matchsticks; shred the cabbage finely and grate the carrot on the large holes of a box grater.
3. 3In a large bowl toss the apple matchsticks, cabbage, carrot, and cilantro with the juice of one lime, a drizzle of olive oil, honey, and salt until evenly coated and bright.
4. 4Taste the slaw and adjust with more lime or salt so it stays crisp and lively; set aside while you cook the fish.
5. 5Heat a large nonstick or well-seasoned skillet over medium-high heat and add the remaining olive oil until it shimmers.
6. 6Lay the fillets in the pan presentation-side down and cook undisturbed 3 to 4 minutes until a deep golden crust forms and the edges turn opaque.
7. 7Gently flip each fillet and cook 2 to 4 minutes more depending on thickness until the flesh flakes easily and reaches 145°F at the center.
8. 8Transfer the fish to warm plates and give each fillet a final squeeze of the remaining lime.
9. 9Pile a generous mound of the crisp apple slaw alongside or partially over the fish so the cool crunch contrasts the hot seared exterior.
10. 10Serve at once so the fish stays flaky and the slaw keeps its snap; no extra sauce needed.