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Grilled Fish on Cilantro-Chili Slaw

James Carrier
Yield Makes 4 servings
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

Nutrition 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

How to Make It

  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.