Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | 6-oz angler fillets pinch salt |
| 4 cups | Finely shredded cabbage |
| 6 tablespoons | EV olive oil |
| 1 tablespoon | Wine vinegar fresh ground black pepper |
| 1 teaspoon | Chopped garlic |
Have all ingredients at room temperature. Julienne angler crosswise into ½-inch strips. Combine the vinegar, salt and pepper in a warmed stainless steel or other heatproof bowl. Toss the cabbage in this mixture, adjust seasoning to taste, and keep warm. Saute the fish and garlic in oil until just done, pour the hot oil and fish over the cabbage and serve. I think red cabbage makes a great dish.