Grilled Fish on Cilantro-Chili Slaw

Name: Grilled Fish on Cilantro-Chili Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 teaspoons minced fresh jalapeño chilies; 158 milliliters cider vinegar; 1 teaspoon cumin seed; 79 milliliters chopped fresh cilantro; 1 clove garlic, peeled and pressed or minced; 680 grams pieces each) boned, skinned halibut or mahimahi fillet; 79 milliliters extra-virgin olive oil; 118 milliliters thinly slivered red onion, rinsed; 454 grams About red cabbage (see notes); 1 teaspoons About salt

Grilled Fish on Cilantro-Chili Slaw is a gluten free, dairy free, and primal main course. One serving contains 361 calories, 34g of protein, and 20g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have mahimahi fillet, salt, cabbage, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Cumin Seeds

Olive Oil

Cilantro

Chili Pepper

Vinegar

Garlic

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Vinegar

Fish

Equipment you will use

Ziploc Bags

Let stand, turning occasionally, for about 15 minutes.

Meanwhile, rinse and drain cabbage.

Ingredients you will need

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.

Ingredients you will need

Cabbage

Vinegar

Onion

Equipment you will use

Bowl

Add salt to taste.

Ingredients you will need

Salt

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.

Ingredients you will need

Marinade

Fish

Equipment you will use

Grill

Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish.

Ingredients you will need

Cilantro

Chili Pepper

Fish

Drizzle remaining dressing equally over fish.

Ingredients you will need

Fish

Add salt to taste.

Ingredients you will need

Salt

Equipment

Bowl

Ziploc Bags

Grill

Ingredients

Servings:

5teaspoons

minced fresh jalapeño chilies 158milliliters

cider vinegar 1teaspoon

cumin seed 79milliliters

chopped fresh cilantro 1clove

garlic, peeled and pressed or minced 680grams

pieces each) boned, skinned halibut or mahimahi fillet 79milliliters

extra-virgin olive oil 118milliliters

thinly slivered red onion, rinsed 454grams

About red cabbage (see notes)1teaspoons

About salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Menage a Trois Limelight Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 11 dollars.