8 Organic non-gmo corn tortillas
(wrap in foil and warm in a hot oven for about 5-10 minutes)

For the Fish:
1 lb atlantic cod
2 – 3 tablespoons of olive oil
1 tablespoon of organic grass fed butter
1/2 teaspoon granulated garlic
pinch of sea salt and black pepper
juice from 1/2 lime or yuzu and the zest

The Accoutrement: 
1 small box of kale (or any) microgreen/sprouts (about 1 cup)
1 small box of sunflower sprouts  (about 1 cup)

Cabbage Slaw:
1 cup purple cabbage sliced thin
1/2 cup  of cilantro, chopped fine
1 jalapeño, diced fine
1/2 red onion sliced into very thin shreds
3 tablespoons of olive oil
1 lime, juiced and zested
1 tablespoon maple syrup
pinch of sea salt
black pepper
1/4 tsp granulated garlic

Compound Mayo:
1/2 cup mayo
1/2 avocado
juice from 1/2 lime and the zest
1/4 tsp cayenne pepper
1/2 tsp ancho chili powder

Fruit Salsa:
1 cup diced pinapple
1 cup diced mango
1/2 cup chopped cilantro
1 shallot chopped fine
1/4 cup diced red onion
juice from 1 lime and the zest
pinch of sea salt
black pepper
1/4 tsp granulated garlic

Preheat your oven to about 400°.  It was hot, so we cooked the fish on a baking sheet lined with foil and covered with foil on our BBQ.  This worked very well.  Wash your fish and check for bones.  Pat dry.  Lay fish down on lined baking sheet.  Drizzle with about 3 tablespoons of olive oil, spread it around with your hands.  Cut up about 1-2 tablespoons of grass fed butter and spread that around.  Season fish with fresh garlic (minced) salt and pepper, Squeeze citrus juice and zest. Bake in the oven for about 15 minutes depending on thickness. Check often for doneness. I like to start my washing all of my sprouts and cilantro. Dry them well.

THE SLAW:  In a small bowl add 1 cup of shredded cabbage with 1/2 cup chopped cilantro, shallot, jalapeño and red onion.  Season with salt and pepper, maple syrup garlic. Toss and let sit until you are ready to assemble. Chill in fridge