Pan-Seared White Fish
with Curry Clementine Slaw

(recipe serving size – 4 people)

For the dressing:

1/2 cup olive oil

1 tb honey

1 tsp curry powder

1 tsp cracked black pepper

3/4 tsp kosher salt

4 cloves garlic, finely minced

Juice of 2 lemons

Combine the ingredients in a jar and set aside.

For the slaw:

1 head of radicchio, sliced thin

1 head of endive, sliced thin

Segments of 6-8 clementines

1 pepper (bell pepper or poblano), halved lengthwise and sliced

1 cucumber, halved lengthwise and sliced

Combine the radicchio, endive and pepper in a bowl. Coat with 1/4 cup of the dressing and let the slaw rest, allowing the ingredients to incorporate.

For the fish:

4 white fish filets (tilapia, flounder, trout, etc..)

1 tb olive oil

1 tsp kosher salt

1/2 tsp cracked black pepper

Sprinkle the fish with the salt and pepper. Coat a large pan with the olive oil over medium-high heat and sear the fish filets on each side for 2-3 minutes. Place the fish on a plate and cover to keep warm.

Finishing the slaw:

Sauté  the radicchio, endive and pepper mixture in the same pan you used for the fish for 1-2 minutes until the slaw has wilted slightly. Return the sautéed slaw to the bowl and gently fold in the clementine segments.

Bringing it all together:

2 avocados, sliced

8 oz feta cheese, hand crumbled

1 tsp curry powder

1 tsp kosher salt

1 tsp cracked black pepper

Place 1 piece of fish on a plate. Gently scoop a healthy amount of slaw onto the fish. Place half an avocado next to the fish and sprinkle with a pinch of curry power, salt and pepper. Drizzle  some of the remaining dressing over the fish and slaw and top with the crumbled feta cheese.

Serve while warm and enjoy!