Grilled Fish on Cilantro Chili Slaw

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Per Serving: 398 Calories; 21g Fat; 43g Protein; 11g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2
Lean Meat; 1 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

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  • 4

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, pressed
  • 1 teaspoon cumin seed
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • 1 (6-oz.) can diced green chilies
  • 4 mahi-mahi fillets or other solid white fish
  • 2 cups shredded cabbage
  • 1/2 cup thinly slivered red onion, rinsed

Preparation

Step 1

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 1/4 cup of the vinegar mixture; let stand, turning occasionally, for about 15 minutes.

Preheat grill.

In a large bowl, combine cabbage, onion and 1/4 cup of the vinegar mixture. Add salt to taste.

Lift fish from marinade (discard marinade) and place on a preheated, oiled grill over high heat; close lid on gas grill.

Cook fish, turning once, until barely opaque but still moist in center (about 6 to 8 minutes).

Mound cilantro-chili slaw equally on four dinner plates. Top each with a piece of the grilled fish; drizzle remaining marinade equally over fish.


LC SERVING SUGGESTIONS: Sauteed or grilled zucchini, yellow squash and tomatoes (add a little garlic powder, salt and pepper).
SERVING SUGGESTION: Add whole grain dinner rolls.
KOSHER: None needed.
GLUTEN FREE: None needed.

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