Mahi Mahi tacos

Adapted from Good Fish by Becky Selengut

For cabbage slaw
1/2 lb red cabbage, shredded
1 Tb salt
1 apple, cored and grated
1/2 tea mustard seeds
1 bunch cilantro, roughly chopped
2 Tb apple cider vinegar
2 Tb olive oil

For marinade
2 limes, zested, then uiced
1/2 tea salt
4 small jalapenos, halved, seeds and membranes removed, sliced crosswise into half rings
1 red onion, cut into thin half moons
2 Tb olive oil

For the fish
2 lbs mahi mahi fillet, skinned
1 Tb vegetable oil

To prepare the slaw, toss the cabbage with the salt. Place in a colander. Fill a bowl with water and set on top of cabbage. The weight of the bowl of water will force water from the cabbage, concentrating its flavor.

In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oi. Give the cabbage a squeeze. Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season with salt. Set aside.

To prepare the marinade, combine all of its ingredients in a gallon zip lock. Add the fish and let sit for at least 20 minutes.

In a saute pan (cast iron works well) over high heat, add the vegetable oil. Add the mahi, reserving the marinade, and cook until the fish is browned and cooked on both sides, about 8 minutes per side. Remove from pan and reserve.

Add the marinade to the pan and cook over high until the liquid evaporates and the jalapenos and onions are lightly charred.

Serve mahi with marinade, slaw and sour cream.