From Our Unsalted Heart To Yours...With a paper towel, dry your fish fillets. Season each fillet with Mama Carol's Seafood Rub by sprinkling onto fish then rubbing the seasoning in. Cover the fillets with plastic wrap and place into the refrigerator for 30 minutes to an hour, allowing the fish to combine flavors.In a large bowl place: Cole slaw mix, chopped broccoli, 2 Tbsp minced red onion, 1 tsp minced Jalapeno pepper, 1 Tbsp chopped Cilantro, 2 tsp Honey and 2 tsp Lime juice.Combine all ingredients by mixing well. Cover bowl and place in refrigerator for 30 minutes to an hour to allow the slaw to marinate.In a large bowl place: diced tomatoes, minced red onion, 4 ounces green chilies, chopped cilantro, red wine vinegar, black pepper, thyme, parsley, marjoram and if desired an optional minced jalapeno pepper for more heat.Combine all ingredients to blend. Place in refrigerator for 30 minutes to allow the flavors to marinate together.In a large skillet: place garlic & oil together and heat to medium high. When the garlic is just starting to turn light brown place fish fillets in skillet. Cook for 1 minute on each side till a nice crust forms on the outside of the fish.Pour 3 ounces of green chilies on top of fish and cook for 3 minutes more. Place one corn tortilla in a dish. Place 2 ounces of Fish on top of Tortilla then Broccoli Slaw on top of Fish and Pico de Gallo on top of slaw. | ||||||
