- 1 garlic clove, finely chopped
- 1 shallot, finely chopped
- 1 1/2 tbsp white balsamic vinegar
- 1 tbsp extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 c shredded red cabbage
- 1/4 c coarsely chopped cilantro
- 1 scallion, thinly sliced (white and green parts)
Sandwich
- 2 1/2 tbsp light mayonnaise
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tsp adobo sauce
- 1 1/2 tsp freshly ground black pepper
- 1/2 tsp chile powder
- 1/4 tsp ground cumin
- sea salt
- 1 tsp olive oil
- 2 5-oz skinless cod filets
- 2 toasted ciabatta rolls
Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper. Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.
Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.
Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere. Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan.
Spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.
