Grilled Fish on Cilantro-Chili Slaw
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.
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.
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.