BLACKENED PICKEREL WITH KALE SLAW
Makes 4 servings
Ingredients
Blackened Fish Rub
Rub for 4 fillets
1 Tbsp. smoked paprika
1 tsp. cumin
1 tsp. garlic powder
1 tsp. dried thyme
¾ tsp. sea salt
1/8 tsp. cayenne powder
½ tsp. cracked pepper
1/8 C coarse cornmeal
2 Tbsp. unsalted butter
4 fresh fillets
• Combined all spices and cornmeal in a bowl.
• Coat both sides of each fillet.
• Melt butter in a hot pan till the butter is a light brown.
• Add each fillet skin side down to the pan and turn the temperature down
to medium heat.
• Cook the fillets for 5 mins and turn over and cook for another 5 mins until the internal temperature is 145 degrees. The flesh of the fish turns
from translucent to opaque.
Kale Slaw
8 oz. of clean rough chopped kale
½ C dried cranberries
1 medium apple chopped in to bite-sized pieces
¼ C pumpkin seeds
2 oz. Parmesan chopped
• Combined all ingredients with one oz. parmesan in a bowl
Dressing
3 Tbsp. olive oil
1 ½ Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
1 ½ tsp. honey or maple syrup
Zest of one lemon
Sea salt
Cracked pepper
• Combine all ingredients and pour over kale slaw.
• Sprinkle one oz. Parmesan on top and serve.