Grilled Fish on Cilantro-Chili Slaw
Grilled fish has to be one of the easiest things to cook. Don’t be afraid to change-up the seasonings to make them your own…white fish will take on the flavors of the seasonings while darker colored fish tend to have more of their own “fishness”
2/3 cup cider vinegar (I have used wine or regular – not quite as good)
1/3 cup olive oil
1/3 cup chopped fresh cilantro
1 clove garlic, finely chopped
1 teaspoon cumin seed (can use powder about half)
1/8 teaspoon cayenne pepper
salt to taste
1 6-ounce can diced green chilies (if using hot, limit cayenne pepper)
4 halibut or mahi-mahi fillets, or other solid white fish
1 package coleslaw mix (or make your own with cabbage, carrots, celery)
1/2 cup thinly sliced red onions
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 1/3 cup of the vinegar mixture; let stand, turning occasionally, for up to 15 minutes.
Lift fish from marinade and place on a preheated, oiled grill over high heat; close lid on gas grill. Cook fish, turning once (about 6 to 8 total cook time).
For Slaw: In a large bowl, combine coleslaw mix, onion and 1/2 cup of the vinegar mixture. Add salt to taste.
Mound cilantro-chili slaw equally on four dinner plates. Top each with a piece of the grilled fish; drizzle remaining unused marinade equally over fish.