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.
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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.