Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw
INGREDIENTS
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1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise
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2 tablespoons curry powder blend
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Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish
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Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay
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Lime wedges
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Cumin-Scented Warm Savoy Slaw, for serving, recipe follows
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2 tablespoons vegetable oil
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2 teaspoons cumin seeds
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1 head savoy cabbage, shredded
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Juice of 1 lime
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Kosher salt
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Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows
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2 tablespoons butter
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1 Fresno chile, sliced
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One 2-inch piece ginger, grated
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1 bunch scallions, whites and greens thinly sliced
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2 cups chicken stock
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1 cup white rice
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3/4 cup unsweetened coconut
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Zest and juice of 1 lime
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1 can chickpeas, drained
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1/2 cup chopped fresh cilantro
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