Mahi Mahi With Vegetable Slaw

By á-170456

Ingredients

• 6 fresh or frozen mahi mahi or pike fillets, 1/2" to 3/4" thk (5 to 6 oz ea)
• 1/3 cup snipped fresh cilantro
• 1 1/2 teaspoons finely-shredded lime peel
• 1/3 cup lime juice
• 1/4 cup olive oil
• 4 teaspoons honey
• 1 fresh jalapeño pepper seeded, and finely chopped
• 4 garlic cloves minced
• 1/4 teaspoon salt
• 2 1/4 cups packaged coleslaw mix (shredded cabbage with carrot)
• 1 1/2 cups shredded jicama
• Grilled lemon or lime slices (optional)

Details

Servings 6

Preparation

Step 1

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish.

For marinade, in a small bowl combine cilantro, lime juice, oil, honey, jalapeño pepper, garlic, and salt; divide in half. Stir lime peel into one portion of marinade and pour over fish; turn fish to coat. Cover and marinate at room temperature for 30 minutes. Reserve the remaining marinade for dressing.

For slaw, in a medium bowl combine cabbage and jicama. Pour the reserved marinade over cabbage mixture; toss to coat. Cover and refrigerate until ready to serve.

Lightly grease the rack of a grill or lightly coat with cooking spray. Preheat grill. Drain fish, discarding marinade. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid.

Grill until fish just flakes easily when tested with a fork. (For a covered grill, allow 2 to 3 minutes per 1/2-inch thickness of fish. For an uncovered grill, allow 4 to 6 minutes per 1/2-inch thickness of fish, gently turning once halfway through grilling.) Serve the fish with slaw. If desired, garnish with lemon slices.

This recipe yields 6 servings.

Nutritional facts per serving: Calories: 247, total fat: 10g, saturated fat: 1g, cholesterol: 103mg, sodium: 231mg, carbohydrate: 12g, fiber: 1g, protein: 27g, vitamin A: 24%, vitamin C: 39%, calcium: 4%, iron: 12%.