Thai-style cod with cilantro-lime sauce and grapefruit slaw

Paleo, Gluten Free, Dairy Free, Soy Free, Spicy

2 Servings, 730 Calories/Serving

30 Minutes

Sweet, salty, spicy, and a bracing shot of acidity—these elements are the trademarks of Thai cuisine and they meld beautifully in Chef Justine’s easy-to-make cod dinner. If you’re sensitive to spicy food, use only a portion of the Thai chile or just leave it out.


  • 2 cod filets
  • 1 lime
  • 1 Thai chile (optional)
  • Cilantro
  • 1 garlic clove
  • Cod sauce (fish sauce - maple syrup)
  • Fresh mint
  • Red cabbage
  • Savoy cabbage
  • 1 grapefruit
  • Toasted cashews
  • Slaw dressing (red-wine vinegar - 1 T maple syrup)



Prep the cod

Pat the cod fillets dry and season with salt and pepper.


Make the cilantro-lime sauce

  • Zest and juice the lime.
  • Mince the Thai chile, if using.
  • Chop the cilantro.
  • Mince the garlic.
In a small bowl, combine all the ingredients with the cod sauce and season with salt and pepper.


Make the slaw

  • Pick the mint leaves off the stem and chop the leaves.
  • Thinly slice the red and savoy cabbages.
  • Peel the grapefruit and cut the fruit into sections.
  • Chop the cashews.
  • Mix the dressing with 2 tablespoons oil until well blended.
In a salad bowl, gently toss the mint, cabbages, grapefruit, and cashews with the dressing. Season with salt and pepper.


Cook the cod

In a 12-inch frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the fish and cook until flaky and golden brown, about 4 minutes on each side.



Transfer the filets to individual plates. Spoon the sauce over the fish and serve with the slaw. Serve any extra sauce on the side.

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