Creole Fish w/Cilantro Pesto Slaw

Simplicity and fresh summer flavor at its best! Quick, flaky pan-fried fish laced with Creole seasonings and served with a side of crunchy cool cilantro pesto coleslaw, slices of fresh, rich, creamy avocado and creamy cilantro pesto aioli, this delightful dish satisfies all the senses and is a cinch to prepare … plus it’s low in carbs and super heart healthy.

Seriously, this dish comes together SO fast, you can do this over lunch time or even when you have 15 – 30 minutes between meetings (if you happen to work at home like I do), especially if you do a little prep work ahead of time. The slaw saves well, so you can easily make that (and the creole aioli) ahead of time. Then it’s just a simple sprinkle of seasonings, a quick pan-flash-fry, and you’re ready to enjoy a stellar, restaurant-quality meal, smack dab in the middle of your workday.

Or (even better) you could wait until AFTER work and enjoy with your loved ones over a glass of wine or your favorite libation.

If made with fresh caught fish and good quality ingredients, this meal is WAY beyond many restaurants in quality and flavor. Fish makes such a perfect light summertime meal … if you have fisher-people in your family, you’ll want to keep this recipe on speed dial!

What’s Cilantro Pesto?

Cilantro pesto is very much like the basil pesto you probably know and love, but made with cilantro instead! My cilantro pesto recipe is dairy free but still tastes super rich and creamy thanks to the blended almonds. The best part is you can make the pesto ahead of time when fresh herbs are plentiful, then freeze it and pull it out whenever you need it!

If you’re not a fan of cilantro, you can substitute parsley, basil or even kale. I know some people are averse to cilantro … this is a natural phenomenon, so don’t feel like there’s something wrong with you if you think that cilantro tastes like soap. My dad and both my kids are in that camp, actually, so in my family, I feel like a minority! If you must, go ahead and make the substitution to the herb(s) of your choosing. Mixed herb pesto is also a wonderful thing, so feel free to mix and match the herbs to your preference.

What about fish tacos?

To be honest, this recipe was inspired by a fish taco recipe. Let’s talk about fish tacos for a minute. When I first heard of fish tacos, I have to admit I was a little weirded out, but I quickly fell in love once I’ve tasted them. But I’ve since had conversations with several people (including my sister!) who think that fish tacos are weird or evil and they just can’t seem to wrap their head around the idea … Yet the very same people would gladly feast on cooked fish with a side of coleslaw and a tasty tartar sauce (or other creative spicy sauce).

Once you’ve tried a good fish taco, you’ll understand. They aren’t like your regular beef taco. When done well, they’re perfectly cooked fish in a wrap with good crunchy veggies and a yummy sauce. When you add a tortilla (corn or flour, take your pick) and a bit of spicy sauce (if so desired), this is what takes a normal, ho-hum meal of fish to “fish taco” status.

Still, if the idea of fish tacos doesn’t appeal to you, that’s okay. Just enjoy your creole fish with slaw on the side, low carb style, like I did here. It’s really really really good. I mean, like I had to get these photos taken RIGHT away so I could get this blogged for you good.

I’ve not had a whole lot of time for blogging lately, as I’m remembering what it’s like to be out with friends again, now that COVID is calming down and we’re all vaccinated. It’s SO amazing to catch up with friends again. I’ll still be here for you, too, my sweet foodie friends, but posts might be fewer and further between for a bit, at least through the summer.

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