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Recipe Summary test

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the cabbage, onion and parsley. Drizzle with the lemon juice and 2 tablespoons olive oil; toss and season with salt and pepper. Refrigerate for at least 15 minutes. Toss with the grapefruit just before serving.

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  • In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Season the cod with salt and pepper. Add to the pan and cook, turning once, until golden, about 8 minutes. Serve with the slaw.

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