Step 1: Prepare the Cilantro Dressing and Slaw

Place all cilantro dressing ingredients except the oil into a blender. Blend on low speed, gradually increasing to medium as you slowly drizzle in the oil until emulsified. Toss this dressing with the shredded savoy and purple cabbage and green onions, then set aside to allow the flavors to meld.

Step 2: Assemble the Mango Salsa

In a medium bowl, combine the diced mango, chopped cilantro, minced red onion, jalapeno, lime juice, and sea salt. Stir well until all ingredients are evenly distributed, season to taste, and set aside.

Step 3: Create the Chipotle Aioli

Combine the egg, sea salt, lime juice, and chipotle powder in a blender. Start on low speed and slowly pour in the avocado oil in a thin, steady stream while increasing speed. Continue blending until the mixture is thick and creamy. Transfer to a container or squeeze bottle and refrigerate until serving.

Step 4: Season and Grill the Fish

Preheat your grill to 400ºF. In a small bowl, whisk together the smoked paprika, onion powder, garlic powder, cumin, sea salt, and avocado oil. Coat the fish fillets evenly with the spice mixture. Place on the grill, reducing heat to medium to maintain a steady temperature. Grill for 4-5 minutes on the first side and 2-3 minutes on the second side until the fish flakes easily.

Pro Tips

• Use a squeeze bottle for the chipotle aioli to create a professional look and make drizzling easier.
• Pat your fish fillets dry before adding the spice rub to ensure the seasoning adheres properly.
• If grilling, avoid moving the fish too early; it will naturally release from the grates when it is properly seared.
• For the best texture, shred your cabbage thinly using a mandoline or a sharp chef’s knife.
• Let the mango salsa sit for at least 15 minutes before serving to allow the lime juice to soften the onions.