James Carrier
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.

How to Make It

Step 1

In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

gayle m's Review

gayle m
August 09, 2010
You can't make a major substitution like the type of fish and blame the recipe. The texture and thickness of the fish are key to how long it can be marinated before it, yes, becomes mealy. I haven't made this dish yet but I give it five stars because the combination of flavors in the marinade/dressing sound delicious.

dcgourmet's Review

October 06, 2009
Grilled halibut on Big Green Egg and found the dish exquisite. The cumin nicely sets off the cilantro-chile flavor. Simple and easy for a week night; will definitely do again.