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!
1. Cook Gorton’s Beer Battered Fillets according to package.
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.
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.
4. Serve immediately, or cover and refrigerate for up to 24 hours.
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
Beer Battered Fillets
Flaky, wild-caught whole white fish fillets.
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