
White Fish with Charred Cabbage Recipe For Urinary Tract Infection
Ingredients
Method
- Preheat oven to 325°. Rub fish with 2 Tbsp. oil on a parchment-lined rimmed baking sheet. Using a Microplane, finely grate grapefruit directly over fish 2–3 times so each fillet is seasoned with a bit of zest; season with salt. Bake fish until the flesh is opaque and begins to flake, 12–16 minutes (thicker pieces may take longer).
- Meanwhile, separate cabbage leaves and tear into 3"–4" pieces. Heat 1 Tbsp. oil in a medium skillet over medium-high. Add cabbage and cook, undisturbed, until about half of the leaves are charred in spots, about 3 minutes. Season with salt and give the skillet a toss a few times. Continue to cook, undisturbed, until all leaves have a bit of char on them, about 2 minutes more. Divide cabbage among plates.
- Using a sharp knife, cut all peel and white pith from grapefruit; discard. Thinly slice grapefruit into ½"-thick rounds.
- Add grapefruit rounds to plates with cabbage; season with salt. Break fish into large pieces and divide among plates. Top with mint. Drizzle with more oil, then season generously with pepper.
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