Step 1

Finely chop 1 cup of cilantro leaves and stems. We’ll use half in the slaw and half in the salsa.

Step 2

Add 1 (10 ounce) bag shredded cabbage to a large bowl. Add a pinch of salt and massage it into the cabbage by grabbing the cabbage with your hand over and over until it starts to feel tender.

Step 3

Stir in 2 tablespoons oil, the juice of 1 small orange, the juice of 1 lime, and half of the finely chopped cilantro. Taste and season with salt and pepper as needed.

Step 4

peel and chop 1 grapefruit and 1 orange. Add to a large bowl along with the juice of 1 lime, 2 tablespoons oil, the second half of the finely chopped cilantro, and a big pinch of salt.

Step 5

Cut the stem off of 1 serrano pepper, cut it in half lengthwise and remove the seeds if you don’t like a lot of heat. Finely mince the pepper and add it to the salsa. Stir the salsa to combine and adjust seasoning as needed.

Step 6

warm a large nonstick skillet over high heat. Add 1 tablespoon ghee or oil. Cook sliced scallions and minced garlic for 1 minute. Add 1 bag cauliflower rice and stir fry for 4 more minutes, until tender. Season with salt and pepper.

Step 7

add 2 tablespoons oil, 1 1/2 tablespoons Cajun/jerk/blackening seasoning (or all of the spices listed) and 1 teaspoon kosher salt to a large bowl. Stir to combine.

Step 8

Add the cod filets to the bowl one at a time, feeling each filet for bones before you add it. Toss to coat them completely.

Step 9

Prepare a rimmed baking sheet with aluminum foil. Add cod filets in a single layer. Broil on high for 5 to 6 minutes, until the fish flakes easily.

Step 10

Build the bowls with rice on the bottom, then pile on the cilantro slaw, fish, and citrus salsa. Be sure to get lots of the citrus salsa juice on there too, not just the fruit. Slice the avocado at the last minute and place on the bowl. Squeeze lime wedges over the fish. DIG IN!!!!