INGREDIENTS:

1 wild-caught cod fillet
Olive oil
Black & white sesame seeds

Spice Mixture:
Cumin
Smoke paprika
Onion powder
JF Spicy Salt

Spicy Slaw:
Purple cabbage, sliced thin on the mandoline
Green cabbage, sliced thin on the mandoline
Red onion, sliced thin on the mandoline
Jalapeño, deseeded and sliced thin on the mandoline
Cilantro, coarsely chopped
JF Simple Mustard Vinaigrette, to taste

TOPPINGS:

Cilantro, coarsely chopped
Hot sauce (I like Yellowbird’s Habanero)
Pickled ginger

PROCESS:

Spicy Slaw
In a large bowl, toss together the green and purple cabbage, red onion, jalapeño, and cilantro. Toss in my JF Simple Mustard Vinaigrette and set aside. 

Spice Mixture
In a small bowl, combine the cumin, smoked paprika, onion powder, and JF Spicy Salt to create your spice mixture. 

Sesame Crusted Cod
Pour your black and white sesame seeds into a shallow dish. Season your fish with the spice mixture and drizzle over olive oil, then transfer it to sesame seeds and coat evenly on all sides. 

In a large pan, over a high heat, warm a generous amount of olive oil. As that shimmers, lay in your fish and sear until lightly browned on the exterior. Flip for an even cook. Remove from the heat to cool slightly

Serve over our slaw and finish with cilantro, hot sauce, and pickled ginger. Enjoy!