Prep 20 mins
Cook 8 mins
Light and very tasty!! The vinegar mixture has a bit of a tang from the vinegar and it could be toned down a bit if you wish. A great summer time meal but if you grill year round like we do it wouldn't really matter. If you aren't a jalapeno person be willing to try it - this isn't a "hot" dish. This recipe is something I got from my FIL a few years back and I just re-discovered it. Hope you enjoy!
- 2⁄3 cup cider vinegar
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup chopped fresh cilantro
- 1 garlic clove, pressed or minced
- 1 teaspoon cumin seed (ground cumin works fine too)
- 3⁄4 teaspoon salt
- 5 -6 teaspoons finely chopped fresh jalapeno peppers
- 6 cups shredded red cabbage or 6 cups pre-made coleslaw mix, with red & green cabbage & carrots
- 1⁄2 cup finely slivered red onion
- 4 pieces halibut
- In a small bowl, mix vinegar, oil, cilantro, garlic, cumin, salt& jalapenos to taste.
- Rinse fish& pat dry.
- In a heavy bag combine fish and 1/3 cup vinegar mixture.
- Let stand, turning occasionally for 15 minutes.
- Cut cabbage into thin shreds- approximately.
- 6 cups.
- Mix cabbage with 1/2cup of vinegar mixture.
- Add salt to taste.
- Put in refrigerator until fish is done.
- Place fish on a greased piece of foil on top of hot grill.
- Close lid and cook fish, turning once until barely opague but still moist looking in center of thickest part- you don't want over cooked fish!
- 6-8 minutes depending on the piece size.
- Mound slaw on plates.
- Top each with a piece of fish.
- Drizzle each with a bit of remaining dressing.