Grilled Fish on Cilantro-Chili Slaw
Yield: Makes 4 servings Calories: 389 Protein: 37 grams Fat: 23 grams Saturated fats: 3.2 grams Carbohydrates: 11 grams Fiber: 2.3 grams Sodium: 542 milligrams Cholesterol: 54 milligrams
- 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
In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.
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.
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.
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.
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.
*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.