Ingredients
-
2/3
-
1/3
-
1/3
-
1
-
1
-
3/4
-
5 - 6
-
6
-
1/2
-
4
-
-
-
-
-
Directions
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!,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!
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Steps
|
1
Done
|
In a Small Bowl, Mix Vinegar, Oil, Cilantro, Garlic, Cumin, Salt& Jalapenos to Taste. |
|
2
Done
|
Rinse Fish& Pat Dry. |
|
3
Done
|
in a Heavy Bag Combine Fish and 1/3 Cup Vinegar Mixture. |
|
4
Done
|
Let Stand, Turning Occasionally For 15 Minutes. |
|
5
Done
|
Cut Cabbage Into Thin Shreds- Approximately. |
|
6
Done
|
6 Cups. |
|
7
Done
|
Mix Cabbage With 1/2cup of Vinegar Mixture. |
|
8
Done
|
Add Salt to Taste. |
|
9
Done
|
Put in Refrigerator Until Fish Is Done. |
|
10
Done
|
Place Fish on a Greased Piece of Foil on Top of Hot Grill. |
|
11
Done
|
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
Done
|
Approximately. |
|
13
Done
|
6-8 Minutes Depending on the Piece Size. |
|
14
Done
|
Mound Slaw on Plates. |
|
15
Done
|
Top Each With a Piece of Fish. |
