Once upon a time we explored the seas and came up with a recipe of Jerk shrimp with warm cabbage slaw, and the combination of land and water is forever in our minds. We aren’t sure why, but it just works. Like the way you squeeze a fresh lemon over a tilapia fillet, one cannot fathom another way to eat it. It is unpretentious, perhaps overly humble and tasty. Yet there are times when we desire to explore the depths further, to add more ingredients and concoct something completely new. This spicy fish with cabbage slaw is an undiscovered beauty.


  • 2 lbs. white fish fillets (snapper, cod, etc)

  • 2 tsp. paprika

  • 1/2 tsp. cayenne pepper

  • 1 tsp. garlic powder

  • 1 tsp. ground cumin

  • 1/4 cup fresh cilantro

  • Lime wedges, to serve

  • 1/4 cup coconut oil

  • Sea salt and freshly ground black pepper

Cabbage Slaw Ingredients

  • 4 cups cabbage, shredded

  • 1 carrot, shredded

  • 2 green onions, minced

  • 1 garlic clove, minced

  • 1/4 cup homemade mayonnaise

  • 2 tbsp. fresh lime juice

  • 3 tbsp. apple cider vinegar

  • Sea salt and freshly ground black pepper


  1. In a bowl combine all the ingredients for the slaw and season to taste.

  2. Toss everything, cover and refrigerate until ready to serve.

  3. In a small bowl combine the paprika, cayenne, garlic and cumin, then season to taste.

  4. Season the fish fillets with cayenne mixture on both sides.

  5. Melt coconut oil in a skillet over medium-high heat.

  6. Cook the fish fillets 3 to 4 minutes per side, or until fish is cooked through.

  7. Serve the fish topped with the cabbage slaw, fresh cilantro, and lime wedges