3 ½ cups cabbage slaw mix (or 2 cups shredded cabbage, 1 cup shredded red cabbage, and ½ cup shredded carrots)
1 cup shredded mango (about 1 mango)
â…” cup Greek yogurt
1 tablespoon lime juice
1 teaspoon sea salt
½ teaspoon ground pepper
Instructions
Combine all the ingredients for the slaw and stir till fully combined. Let sit at room temperature for 15 minutes.
Heat the butter over medium-high heat in a large skillet.
Sprinkle the salt and pepper across both sides of the fish. Then lay fillets in the skillet when the butter has melted.
Sauté fish for 3 minutes on one side and gently flip. Sauté for an additional one or two minutes until the fish flakes or has reached an internal temperature of 145 degrees F.