I was a vegetarian for over 20 years, starting when I was in college. Even when I was a child and had to eat what my mom cooked, she never really made fish. So getting used to eating fish this past year has been tough for me. I’ve basically been forcing myself to eat it for the health benefits, but now I’ve found a solution! This easy recipe for Sauteed Flounder with Grapefruit Glaze and Red Cabbage Slaw is delicious. I mean it! No forcing myself to eat this! And this recipe also solves another problem I’ve had with the AIP diet – not enough sauce options! I bet it would be good with any kind of seafood, and I might even try it with chicken, too. And definitely make the slaw, too – the combination of flavors and textures really make this dish shine!
P.S. – My kids loved this dish. 🙂
Grapefruit Glazed Flounder with Red Cabbage Slaw
1 bag of shredded red cabbage (or half a red cabbage, shredded)
¼ c. Olive oil
2 T. fresh-squeezed lemon juice
1 T. apple cider vinegar
Dash of dried thyme
Salt to taste
1 t. honey (optional)
1 large ruby red grapefruit
1 t. honey (optional)
1 T. coconut oil
Flounder fillets (or other white fish) for 4 people, defrosted
Salt, to taste
Instructions for Slaw:
- To make slaw, combine all ingredients except the cabbage in a glass measuring cup.
- Place cabbage in medium serving bowl.
- Pour dressing over cabbage and let sit to allow flavors to blend while you prepare the rest of the meal.
When I made the slaw for the “photo shoot,” I used my Vitamix to wet chop it, which resulted in a fine chop. I actually prefer it when it is more coarsely ground, as the texture combines better with the fish and seemed more flavorful, too. Let me know which you prefer!
Instructions for Glaze:
- Juice the grapefruit into a small saucepan.
- Bring to a boil over medium-high heat.
- Reduce temperature to medium, stirring frequently, until mixture is reduced by half.
- Take off heat and allow to cool slightly. Honey can be added now, if you are using it.
Instructions for Fish:
- Pat fish dry with paper towels and sprinkle with salt.
- Melt coconut oil in a frying pan over medium heat.
- When oil is hot, add the flounder fillets. Cook about 3-4 minutes per side, until cooked through and golden.
Serve fish on plates along side the slaw, spooning the glaze over top. The glaze is yummy on the slaw, too!
I hope you enjoy this recipe! Let me know what you think in the comments section.