Fish tacos (without the taco) with lime coleslaw

My mom was in town last week and whipped up this amazing meal. It came from a wonderful man, Peter Selay, who has a great restaurant in Nevada City. I highly, highly recommend New Moon if you are ever in Nevada City and need some good food. Then have breakfast at Ike's Quarter Cafe next door.

For this meal you will be using basically the same ingredients for each dish. So once you start juicing limes don't stop until you are all done. Same with chopping cilantro and jalapenos just keep chopping until you have huge piles. Use extra cilantro as a garnish.

Don't forget the avocados! Make sure you slice up some avocados somewhere in there to use as a topper for the fish.

Fish
Ingredients:

Fresh white fish (snapper, sea bass, halibut, mahi-mahi) 5-6 oz. per person
2-3 limes
1/4 Cup EVOO
1 jalapeno, diced (optional)
3-4 tablespoons chopped cilantro

Combine juice from limes through cilantro in a bowl and pour over fish. Let marinate 15-20 minutes. While that is soaking up the flavor make this lime slaw and salsa below.

To cook either grill on the BBQ or bake about 12-15 minutes depending on the size of the fish, until done.

Lime slaw

Ingredients:
1 head cabbage (a little goes a long way)
1 red bell pepper
1 red onion
4-5 tablespoons chopped cilantro
3 limes
EVOO
s & p

Thinly slice the cabbage, pepper and onion. Combine with the juice of the limes, cilantro and season with salt and pepper. Dress with a little oil and toss all together. Let stand about 15 minutes for the flavors to mingle. Check the limeyness and add more if needed.



Salsa Cruda

Ingredients:

1-2 large ripe tomatoes, chopped
1/2 cup chopped red onion
2-4 tablespoons chopped cilantro
1 jalapeno, diced
1-2 limes, juiced
1/4 cup EVOO
s & p

Combine everything and top your fish with it.

Whew, now that the fish, slaw and salsa are done it's time to put it all together. Pile your plate with coleslaw. Place a couple pieces of fish on that, spoon on some salsa and add a few slices of avocado. Sprinkle some chopped cilantro on top of it all and you have a beautiful, delicious dinner. Your friends who say eating Paleo sounds so restrictive can eat their lame hot dog and the BBQ while you munch on this.

It also works with flank steak! We made this a few nights later with a hunk of flank steak on the BBQ and it was great, just slice your meat nice and thin. And tequila is Paleo...just saying.

With flank steak. (It really wasn't under cooked,
this photo is just exceptionally pink.)