1 1/2 pounds cod, filet
2 limes, juiced
1/2 cup red onion, julienne
1 bunch cilantro, chopped
2 cloves garlic, minced
3 Serrano chili, julienne
2 cups pineapple, julienne
1 teaspoon pineapple juice
1 1/2 cup jicama, julienne
1/2 cup red bell pepper, julienne salt and pepper to taste
3 tablespoons canola oil
Cilantro, leaves for garnish
Combine the red onions, pineapple, chili, jicama, bell pepper, lime juice, garlic, cilantro, pineapple juice and 1 teaspoon of canola oil in a bowl.
Season to taste and set aside to marinate for at least 15 minutes.
Cut fish into 4 ounce portions and season with salt and pepper to taste.
Sear in a sauté pan over medium heat for about 2 to 3 minutes on the flesh side, flip the presentation side up and finish it in the oven for about 5 to 7 minutes.
For service, place one portion of the fish on the center of a plate and add the pineapple slaw. Drizzle some of the sauce over the dish and garnish with cilantro leaves.
Serve the fish warm or hot and the slaw at room temperature.