Blackened Tilapia with Cilantro-Lime Slaw

Resolved to start eating more good-for-you fish? Tilapia is an excellent choice. It's mild, so spice rub really stands out but isn't overwhelming. This dish is quick-cooking and delicious with the bright slaw on the side. 

Serves 2

1/2 small clove garlic
Kosher salt
1 medium lime
3 Tbs. mayonnaise
1/4 medium head Savoy cabbage, cored and thinly sliced (about 2 cups)
2 scallions, thinly sliced
2 Tbs. chopped fresh cilantro leaves
Freshly ground black pepper
1/2 tsp. chili powder
1/4 tsp. ground cumin
Two 5-oz. tilapia fillets, cut in half lengthwise
1 Tbs. unsalted butter

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Chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef's knife. Finely grate the zest from half of the lime and then juice the whole lime. In a medium bowl, whisk the garlic, lime zest, 1 Tbs. of the juice, and the mayonnaise. Toss in the cabbage, scallions, and cilantro. Season with 1/4 tsp. salt and several grinds of pepper.
In a small bowl, mix the chili powder, cumin, 1/4 tsp. salt, and several grinds of pepper. Sprinkle the spice rub all over the tilapia.
Melt the butter in a 10-inch cast-iron or nonstick skillet over medium-high heat. Cook the tilapia on both sides until browned and cooked through, about 3 minutes total for the small pieces and 5 minutes total for the large pieces. Transfer to a plate. Toss the slaw and add more lime juice, salt, and pepper to taste. Serve the tilapia with the slaw.

Serving Suggestions

Serve with Southwestern Rice Pilaf on the side.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 7; Protein (g): 31; Monounsaturated Fat (g): 6; Carbohydrates (g): 9; Polyunsaturated Fat (g): 10; Sodium (mg): 500; Cholesterol (mg): 95; Fiber (g): 3;