Grilled Fish on Cilantro-Chili Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Serve this salad with warm corn tortillas and a cold beer. For a shortcut, you may substitute 6 cups (14 oz.) purchased coleslaw mix for the shredded cabbage. Ingredients:
2/3 cup cider vinegar |
1/3 cup extra-virgin olive oil |
1/3 cup chopped fresh cilantro |
1 clove garlic, peeled and pressed or minced |
1 teaspoon cumin seed |
about 3/4 teaspoon salt |
5 to 6 teaspoons minced fresh jalapeño chilies |
4 pieces (6 oz. each) boned, skinned halibut or mahimahi fillet |
about 1 pound red cabbage (see notes) |
1/2 cup thinly slivered red onion, rinsed |
Directions:
1. In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.
2. Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size), combine fish and 1/3 cup of the vinegar mixture. Let stand, turning occasionally, for about 15 minutes.
3. Meanwhile, rinse and drain cabbage. Cut through core into quarters; cut out and discard core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture. Add salt to taste.
4. Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.
5. Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish. Drizzle remaining dressing equally over fish. Add salt to taste.
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