Corny Whitefish and Cabbage Salad with Spicy Walnuts

Serve with a warmed folded tortilla

Authored by: Walnut Marketing Board

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  • Cooking Time: 30 minutes one hour
  • Serves: 6
  • Suitable Diet:


  • 1/2 cup chopped walnuts
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups corn kernals
  • 1 cup non fat yogurt
  • 1 teaspoon Cumin
  • 1 tablespoon honey
  • 1 pound whitefish fillets
  • 1 1/2 cups tomatoes, chopped
  • 4 cups shredded napa cabbage or cole slaw mix
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped green onion
  • 1 lime, 1/2 for juice, 1/2 for garnish
  • cilantro sprigs for garnish
  • 6 fat free flavored tortillas


Preheat oven to 350 degrees. Pour water over walnuts and drain. Spred walnuts on a parchment lined baking sheet and sprinkle with chili powder and salt. Bake for 57 minutes, until lightly browned. Set aside. Increase oven temperature to 400 degrees. Place corn in a single layer on a nonstick baking sheet. Place on top rack of oven and bake for 10 minutes. Set aside. Place whitefish on a separate nonstick baking pan. Cut a piece of cooking parchment large enough to cover fish. Spray parchment lightly with canola cooking spray. Press parchment, sprayed side down, onto the surface of the fish. Bake at 400 degrees for about 1015 minutes, until fish is firm to the touch. In a small bowl, combine yogurt, cimin and honey. Set aside. In a large bowl, combine corn, tomatoes, napa cabbage, cilantro, lime juice, green onion, and 1/2 of the seasoned walnuts. Divide the tomato mixture evenly between 6 plates and top with equal portions of the whitefish. Drizzle yogurt dressing over all. Top with remaining walnuts, lime slices, and cilantro sprig. Serve with a warmed, folded tortilla. Provides 1.82 grams omega 3s.