2 lbs. Alaskan Cod, cut into 4 oz. portions
1 Tbsp. cumin, ground
3 Tbsp. oregano
1 Tbsp. chile flakes, dried
1 ½ tsp. salt
¾ tsp. black pepper
3 Tbsp. canola or olive oil
Spicy Cole Slaw*: (yields: 3 cups)
16 oz. green cabbage, julienned
4 oz. red bell pepper, julienned
1 ea. red jalapeño, julienned
6 ea. green onions, thinly sliced
½ cup cilantro, chopped
¼ cup lime juice, fresh
1 cup cider vinegar
¾ cup sugar
1 tsp. salt
Chile flakes, to taste
8 crusty rolls, cut in half, with a bit of soft center removed
1 cup guacamole, prepared
½ cup black beans
Juice from 1 lime, fresh
Spicy Cole Slaw
Cilantro sprigs for garnish
Alaska Cod: Mix together the cumin, oregano, chile flakes, salt and pepper. Press the spice mixture onto the cod. Heat the oil in a sauté pan and cook fish until done, about 4 minutes per side.
Spicy Cole Slaw: Toss cabbage, bell pepper, jalapeño, onions, cilantro and lime juice together in a bowl. Heat vinegar and sugar together in a small saucepan; add salt. Stir until sugar is dissolved then pour over the cabbage mixture. Stir together adjusting spiciness with chile flakes, if needed.
Assembly: Spread 2 Tbsp. of guacamole on bottom half of a crusty roll; top with 1 Tbsp. of black beans. Place the warm cod on the beans and sprinkle with approximately ½ tsp. lime juice. Place 1/3 cup of Spicy Cole Slaw on the fish and garnish with a cilantro sprig. Cover with the top of the roll.
*Substitute prepared cole slaw with vinaigrette dressing. To increase spiciness, add a julienned jalapeño.