Recipes

Ingredients

For the Slaw:

• 2 bell peppers—seeds removed and julienned ¼-inch thick
• 1 Tbsp. extra-virgin olive oil
• 1 bag of Citarella Coleslaw Mix
• 1 mango—peeled, and flesh julienned ¼-inch thick
• ¼ cup cilantro leaves washed
• 2 Tbsp. cleaned & sliced scallion greens
• Salt and pepper, to taste

For the Sesame-Soy Dressing:

• ½ cup tahini
• 4 Tbsp. white balsamic vinegar
• 2 Tbsp. soy sauce
• 3 Tbsp. water
• 1 tsp. honey

For the Cod:

• 2 sheets nori, finely shredded with scissors
• 2 Tbsp. white sesame seeds
• 1 Tbsp. Citarella Everything Bagel Seasoning
• 4 (6-8 ounce) skinless cod fillets
• Sea salt, to taste
• 2 Tbsp. extra-virgin olive oil

Instructions

1. Preheat the oven to 375ºF. In a large mixing bowl, toss the julienned peppers and the olive oil. Then, place on a sheet-pan and bake for 8-10 minutes. Remove from the oven and cool.
2. Prepare the dressing: Place all the ingredients in the base of a blender. Puree until smooth.
3. Mix the shredded nori, the sesame seeds, and Everything Seasoning in a medium bowl. Season the cod with sea salt; then, press one side into the nori mix to cover the surface completely.
4. Heat a large nonstick frying pan over medium heat. Add the oil and sear the nori-covered side of the fish. Cook 3 minutes, or until golden-brown. Place the fish on a parchment-lined sheet-pan, nori side-up. Bake for 4-7 minutes, or until just cooked through.
5. Meanwhile, in a large mixing bowl, place the coleslaw mix, red peppers, mango, cilantro, and scallions. Pour ½ of the dressing into the mix, season with salt and pepper, and toss to combine.
6. Divide the salad between 4 serving plates. Top with the baked fish and drizzle remaining dressing around the fish. Serve immediately.