Ingredients

• 4 (5 oz) white fish fillets (such as cod or tilapia; about 1 ¼ lb)
• 2 tablespoons fresh cilantro
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic
• ½ cup diced fresh red onions
• 1 cup diced fresh tomatoes
• 2 lemons, for juice

Steps

1. Thaw fish, if needed. Chop cilantro. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with salt and pepper (wash hands).
2. Place oil in pan; swirl to coat. Crush garlic into pan using garlic press. Add onions to pan; cook and stir 2–3 minutes until onions begin to soften.
3. Add tomatoes, cilantro, and fish to pan; cook fish 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Squeeze juice of both lemons (about ¼ cup) over fish and serve.
Note: Always check fish for bones.

Ingredients

• 3 oz red radishes
• 1 jalapeño pepper
• 2 tablespoons diced fresh red onions
• 2 tablespoons fresh cilantro
• 1 clove garlic
• ¼ cup extra-virgin olive oil
• ¼ cup sour cream
• 3 tablespoons red wine vinegar
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 10 oz angel hair cabbage

Steps

1. Trim radishes; cut jalapeño in half; remove membranes and seeds. Place in food processor: radishes, onions, cilantro, garlic, and 1 pepper half (reserve other half for another use); pulse until coarsely chopped.
2. Whisk oil, sour cream, vinegar, salt, and pepper in medium bowl until blended; stir in radish mixture. Add cabbage; toss gently until evenly coated. Chill until ready to serve.