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Blackened Tilapia with cilantro lime slaw

Main Dishes

Chop the garlic, spinkle it with pinch of salt, and mash it into a paste with the side of a chefs knife. Finely grate the zest from half lime and then juice the whole lime.
In a medium bowl, whisk the garlic, lime zest, 1 tablespoon of the juice, and the mayonnaise. Toss in the cabbage, scallions and cilantro. Season with 1/4 teaspoon salt and several grinds of pepper.

In a small bowl, mix the chilli powder, cumin, 1/4 teaspoon salt, and several grinds of pepper. Sprinkle the spince rub all over the tilapia.

Melt the butter in a 10 inch cast iron or nonstick skillet over medium- high heat. Cook the tilapia on both sides until browned and cooked throught, about 3 minutes total for the small pieces and 5 minutes total for the large pieces.

Transfer to plate. Toss the slaw and add more lime jjuice, salt and peper to taste. Serve the tilapia with the slaw.

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