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Bake & Roast

Tortilla-Crusted Fish with Tangy Lime Slaw
Acadian redfish, or ocean perch, is a lean white fish caught in the Gulf of Maine. Thanks to regulations, this once-overfished seafood is now being harvested at a sustainable rate.
1 1/2 lb. Acadian redfish or tilapia fillets
2 tsp. Nature's Place All-Purpose Seasoning
5 Tbsp. Taste of Inspirations Caribbean Mango Grilling Sauce
25 Nature's Place Yellow Corn Tortilla Chips, crushed (about 1 cup)
3 Tbsp. Hannaford Light Sour Cream
1/2 tsp. lime zest and 2 Tbsp. juice from 1 lime, plus wedges for serving
1 Tbsp. water
8 cups shredded napa cabbage (from 1 head)
1 cup Hannaford Matchstick Carrots
1 red bell pepper, cored, seeded, and sliced thin
Salt and pepper
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Tortilla-Crusted Fish with Tangy Lime Slaw

Tortilla-Crusted Fish with Tangy Lime Slaw

Tortilla-Crusted Fish with Tangy Lime Slaw
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Heat oven to 425 degrees. Arrange fillets skin side down on a parchment-lined baking sheet and sprinkle with seasoning. Brush tops and sides with 2 tablespoons mango sauce, then coat with crushed chips, pressing lightly to adhere. Bake until fish flakes easily, 12 to 15 minutes.
2. Meanwhile, whisk remaining 3 tablespoons mango sauce with sour cream, lime zest and juice, and water in a large bowl until smooth. Add cabbage, carrots, and bell pepper and toss until well combined and evenly coated; season with salt and pepper to taste. Divide slaw and fish among plates and serve with lime wedges.
Source: Hannaford fresh Magazine, May - June 2018