Cod with chili pepper and baked cabbage salad

Ingredients:

• Half a head of white cabbage, cut in half and finely shredded (about 7 cups)
• 1 small red onion, thinly sliced
• 2 tablespoons of vegetable oil
• 1 orange bell pepper, thinly sliced
• 2 tbsp freshly squeezed lime juice + wedges for serving
• 1/3 cup mayonnaise
• 2 tbsp chopped fresh cilantro + 1/4 cup whole leaves
• 8 pickled jalapeño rings, finely chopped, + 2 tsp brine
• 1 teaspoon ground ancho pepper
• 4 Pacific cod fillets, 170g each (center cut)
• 4 slices cornbread

Preparation:

1. Preheat the oven to broil and line a baking sheet with foil. On the prepared baking sheet, combine the cabbage, red onion, 1 tablespoon plus 1 teaspoon vegetable oil, and 1/2 teaspoon salt. Grill, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 6-8 minutes. Transfer to a large bowl and stir in the bell pepper and 1 tablespoon lime juice; season with salt to taste. Set the baking sheet aside.
2. Meanwhile, in a small bowl, combine mayonnaise, remaining 1 tablespoon lime juice, chopped cilantro, jalapeño, and brine, and 3/4 teaspoon chili powder; set aside.
3. Rub the fish with the remaining 2 teaspoons vegetable oil and 1/4 teaspoon chili powder; season with salt and place on a baking sheet. Grill the fish until cooked through, 5 to 7 minutes.
4. Serve the fish with mayonnaise sauce, cabbage, cornbread, and lime wedges. Garnish with cilantro leaves.