Chile-Lime Cod & Creamy Guacamole with Roasted Vegetables & Spicy Cabbage Slaw

Chile-Lime Cod & Creamy Guacamole

with Roasted Vegetables & Spicy Cabbage Slaw

30 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

This zesty dish highlights the flavorful duo of fresh lime juice and our Mexican spice blend (which stars smoky ancho chile powder) that we’re using to make a spice rub for flaky cod fillets. We’re roasting them alongside earthy cremini mushrooms and smoky poblano, then serving it all with a crisp cabbage slaw spiked with a bit of pickled jalapeño.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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fresh
ingredients
Chile-Lime Cod & Creamy Guacamole with Roasted Vegetables & Spicy Cabbage Slaw
Title
time-saving
tips & techniques
Lime
Poblano Pepper
Cabbage
Cremini Mushrooms
Cotija Cheese
Fromage Blanc
Pickled Jalapeño Peppers
Mexican Spice Blend
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the spice rub:
1 Prepare the ingredients & make the spice rub:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the lime crosswise. Quarter the mushrooms. Cut out and discard the stem, ribs, and seeds of the poblano pepper; large dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. Combine the quartered mushrooms and diced poblano pepper in a bowl. In a separate bowl, combine the juice of 1 lime half, half the spice blend (you will have extra), and 2 teaspoons of olive oil. 

Roast the fish & vegetables:
2 Roast the fish & vegetables:

Line a sheet pan with foil. Place the prepared mushrooms and poblano pepper on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side. Pat the fish dry with paper towels; season with salt and pepper on both sides. Evenly coat both sides of the seasoned fish with the spice rub. Place the coated fish on the other side of the sheet pan of seasoned vegetables. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 145°F.

Make the slaw:
3 Make the slaw:

Meanwhile, in a bowl, combine the sliced cabbage, the juice of the remaining lime half, 1 teaspoon of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the creamy guacamole & serve your dish:
4 Make the creamy guacamole & serve your dish:

In a bowl, combine the guacamole and fromage blanc; season with salt and pepper. Serve the roasted fish with the roasted vegetables and slaw. Top the fish with the creamy guacamole. Garnish with the cheese. Enjoy! 

Tips from Home Chefs

Get Plans

Chile-Lime Cod & Creamy Guacamole

Prepare the ingredients & make the spice rub:
1 Prepare the ingredients & make the spice rub:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the lime crosswise. Quarter the mushrooms. Cut out and discard the stem, ribs, and seeds of the poblano pepper; large dice. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. Combine the quartered mushrooms and diced poblano pepper in a bowl. In a separate bowl, combine the juice of 1 lime half, half the spice blend (you will have extra), and 2 teaspoons of olive oil. 

2 Roast the fish & vegetables:

Line a sheet pan with foil. Place the prepared mushrooms and poblano pepper on the foil. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side. Pat the fish dry with paper towels; season with salt and pepper on both sides. Evenly coat both sides of the seasoned fish with the spice rub. Place the coated fish on the other side of the sheet pan of seasoned vegetables. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven. 

* An instant-read thermometer should register 145°F.

Roast the fish & vegetables:
Make the slaw:
3 Make the slaw:

Meanwhile, in a bowl, combine the sliced cabbage, the juice of the remaining lime half, 1 teaspoon of olive oil, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Make the creamy guacamole & serve your dish:

In a bowl, combine the guacamole and fromage blanc; season with salt and pepper. Serve the roasted fish with the roasted vegetables and slaw. Top the fish with the creamy guacamole. Garnish with the cheese. Enjoy! 

Make the creamy guacamole & serve your dish:
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