Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
To make Red Cabbage Slaw:
Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
To make Spicy pineapple salsa:
Place all ingredients in food processor and blend.
Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.
Off to a running start with Purple Basil grown by the Grima Brothers in Horsley Park.
This Basil is so colourful and great in a slaw: carrots, basil, garlic, snowpeas, lettuce – julianne it all. Use this is stir-fry and salads also.
So what to put on top that is great for your Liver, gall bladder and skin? What’s that? Yep, great for the ‘hidden from view’.
Make Coconut Oil Lime dressing. In a bowl put coconut oil, lime juice, rice vinegar, and salt. Add lime zest to dress salad. If you want to sweeten it use honey.
How to store:
Get a glass of water then cut stems and place in water like a fresh flowers. Remove any leaves below the water line. Pop a plastic bag over it to keep some humidity in it.
Change water every few days. Don’t put this herb in the refrigerator.
The heart of this cabbage is crisp whilst the outside leaves are a crinkled dark green. It has a mild sweet flavour and the outside leaves are tender enough for making wraps, finely slicing into stir fry. It’s high in Vitamin C and A so all good too.
What you didn’t know about Savoy.
It takes up to 88 days to form the head.
Doesn’t smell when you cook it.
Harvesting cut at the lowest point leaving the outer leaves attached to the stalk. It sprouts again! The next cabbage will grow on the stem after the cabbage head is removed.
Cabbages breath slowly – so storaged well they can last weeks.
How to store
In the refrigerator in a container. If tupperware one vent open one closed or with a lid container pop open one end to let air in in.
In a soup pot heat four tablespoons of oil and sweat the onions adding the garlic and salad sprinkle, and cook for two minutes. Set aside 5 leaves. Then shred the rest add to pot with potato and stir three minutes. Add enough stock just to cover the vegetables, add the Parmesan skin, reduce the heat and simmer for 10 minutes, or until the potato is tender. Season with salt and pepper. If you wish an intense flavour put in some white vinegar about a tablespoon. Remove from the heat, allow to cool.
Use a hand blender and blend the soup. Taste and season.
Remove and discard the outer leaves of the cabbage. Cut the cabbage in half, lengthwise, remove and discard the core. Cut each half in half again and then slice finely. Place in a colander under running cold water and shake
to remove excess water. In a deep, wide frying pan or wok place the water, salt and two tablespoons of the butter, garlic, soy sauce over a high heat and stir. Add the shredded cabbage and toss over a high heat for 3-5 minutes until the cabbage has softened. Turn off the heat, cover and allow to rest for a minute or two. Toss the remaining butter and freshly ground black pepper
1 tbs sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head savoy cabbage, finely chopped or shredded
¼ cup toasted peanuts
½ cup shredded carrots
¼ cup chopped cilantro
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.