Ingredients
- 1 pound fresh atlantic cod (4 fillets)
- 2 1/2 teaspoons Cajun Seasoning
- Pinch of salt
- 4 teaspoons olive oil
For the Slaw:
- 2 tablespoons mayonnaise (Paleo-friendly if needed)
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon sea salt
- 1/2 green bell pepper very thinly sliced
- 1/2 red bell pepper very thinly sliced
- 1 rib celery heart very thinly sliced
- 1/8 large onion very thinly sliced
- 1 tablespoon fresh chopped parsley packed
Instructions
- Preheat your grill to medium-high.
- Pat the cod dry with a paper towel. Sprinkle with the Cajun seasoning and sea salt and let stand for 30 minutes at room temperature.
- Make 4 tinfoil packets by placing two pieces of tinfoil on top of each other, placing one cod in the center of each. Drizzle each fillet with 1 teaspoon of olive oil and close the packets tightly.
- Place the packets on the grill, folded side up, and grill until the fish is opaque and flaky, about 5-10 minutes, depending on the size and thickness of the fillet. Once cooked, set aside to rest and cool for 5 minutes.
- While the fish cools, mix all the slaw ingredients (minus the parsley) in a large bowl. After that, stir in the parsley.
- Serve the slaw over the cod, and enjoy!
