Slow-Cooked White Fish with Charred Cabbage
Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
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 flesh is opaque and begins to flake, 12–16 minutes (thicker pieces may take longer).
Step 2
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 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.
Step 3
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Thinly slice grapefruit into ½"-thick rounds.
Step 4
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.
