Cilantro Lime Slaw with Beer Battered Fish Fillets
There’s not much you can’t do with a good, zesty slaw. Ku’uipo Vea proves the easiest way to go from good to great is to top it off with some Gorton’s Beer Battered Fish Fillets. Yum!
Ingredients
Gorton's seafood
1 Package of Gorton’s Beer Battered Fillets
1 Cup Mayo or Plain Greek Yogurt
1/2 Cup Tightly-Packed Fresh Cilantro
1/4 Cup Freshly-squeezed Lime Juice
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Fine Sea Salt
1/4 Teaspoon Freshly-cracked Black Pepper
3 tsp Green Onions
1 Jalapeño or Serrano Pepper Stemmed and cored, optional
1 Bag Cole Slaw mix, 14-ounce, about 7–8 cups
Preparation
Step 1
Cook Gorton’s Beer Battered Fillets according to package.
Step 2
Combine the mayo, cilantro, lime juice, cumin, salt, black pepper, green onions, garlic and jalapeño (if using) in a blender or food processor. Pulse briefly a few times until the mixtures is combined.
Step 3
Place the cole slaw mix in a large mixing bowl. Drizzle the sauce on top of the cole slaw, then toss until the mixture is evenly combined. Season with extra pepper and/or lime juice if needed.
Step 4
Serve immediately, or cover and refrigerate for up to 24 hours.
