Grilled Snapper with Pikliz-Style Pickled Slaw

Pikliz is a Haitian pickled cabbage relish, usually left to sit until the vinegar and chili have worked their way through every shred — tangy, a little fiery, and completely without added sugar. Here it sits on top of a simply grilled snapper fillet, so the fish stays the center of the plate and the slaw does the flavor work.

This is a genuinely lean plate: the fish brings clean protein, and the slaw is built from vinegar and vegetables rather than a sweetened dressing, so there's very little sugar or starch to account for. That combination — high protein, low carbohydrate, plenty of crunch — is what makes it a fit for blood-sugar-conscious eating, and the chili and acidity mean it never tastes like it's missing anything.

Make a double batch of the pikliz if you like — it keeps in the fridge for up to a week and turns just as easily into a topping for grilled chicken or fish on a busier night.