Grilled Halibut on Cilantro Jalapeno Chile Coleslaw

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!

• Ready In: 28 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a small bowl, mix vinegar, oil, cilantro, garlic, cumin, salt& jalapenos to taste.
2. Rinse fish& pat dry.
3. In a heavy bag combine fish and 1/3 cup vinegar mixture.
4. Let stand, turning occasionally for 15 minutes.
5. Cut cabbage into thin shreds- approximately.
6. 6 cups.
7. Mix cabbage with 1/2cup of vinegar mixture.
8. Add salt to taste.
9. Put in refrigerator until fish is done.
10. Place fish on a greased piece of foil on top of hot grill.
11. 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!
12. approximately.
13. 6-8 minutes depending on the piece size.
14. Mound slaw on plates.
15. Top each with a piece of fish.
16. Drizzle each with a bit of remaining dressing.