Grilled Fish on Cilantro-Chili Slaw

James Carrier
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.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 389
Caloriesfromfat 53 %
Protein 37 g
Fat 23 g
Satfat 3.2 g
Carbohydrate 11 g
Fiber 2.3 g
Sodium 542 mg
Cholesterol 54 mg

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

Preparation

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.

Note:

August 2002