Grilled Fish on Cilantro Chili Slaw
Ingredients
- 1/2 cup cider vinegar
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1 clove garlic pressed
- 1 teaspoon cumin seed
- 1/8 teaspoon cayenne pepper
- Salt to taste
- 1 6-oz. can diced green chilies
- 4 mahi-mahi fillets or other solid white fish
- 2 cups shredded cabbage
- 1/2 cup thinly slivered red onion rinsed
Instructions
- In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, chilies, cayenne pepper and salt to taste.
- Rinse fish and pat dry. In a large, heavy zip-lock plastic bag, combine fish and 1/4 cup of the vinegar mixture; let stand, turning occasionally, for about 15 minutes.
- Preheat grill.
- In a large bowl, combine cabbage, onion and 1/4 cup of the vinegar mixture. Add salt to taste.
- Lift fish from marinade (discard marinade) and place on a preheated, oiled grill over high heat; close lid on gas grill.
- Cook fish, turning once, until barely opaque but still moist in center (about 6 to 8 minutes).
- Mound cilantro-chili slaw equally on four dinner plates. Top each with a piece of the grilled fish; drizzle remaining marinade equally over fish.
Notes
LC SERVING SUGGESTIONS: Sauteed or grilled zucchini, yellow squash and tomatoes (add a little garlic powder, salt and pepper).
SERVING SUGGESTION: Add whole grain dinner rolls.
KOSHER: None needed.
GLUTEN FREE: None needed.
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