Grilled fish on Cilantro Chili Slaw
Dec 3, 2006 8:55:32 GMT -8
Post by jjg on Dec 3, 2006 8:55:32 GMT -8
Grilled fish on Cilantro Chili Slaw (Serves 2)
1/3 cup cider vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
1/2 clove garlic, pressed
1/2 teaspoon cumin seed
Dash of cayenne pepper
Salt to taste
3 oz. canned diced green chilies
2 fish fillets (halibut, mahi-mahi or other solid white fish)
1/2 package coleslaw mix
1/4 cup thinly slivered red onion, rinsed
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 3 tablespoons of the vinegar mixture; let stand, turning occasionally, for about 15 minutes. Preheat indoor or outdoor grill. In a large bowl, combine coleslaw mix, onion and 1/4 cup of the vinegar mixture. Add salt to taste. Lift fish from marinade (discard marinade) and place fish on a pre-heated, 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 two dinner plates. Top each with a piece of the grilled fish; drizzle remaining vinegar mixture equally over fish.
Nutrition per serving: 398 calories; 21 g fat; 43 g protein; 11 g carbohydrate; 1 g dietary fiber; 102 mg cholesterol; 137 mg sodium
Exchanges: 5 1/2 lean meat; 1 vegetable; 4 fat; 1/2 other carbohydrate
Serving suggestions: sautéed or grilled zucchini, yellow squash and tomatoes (add a little garlic powder, salt and pepper).
1/3 cup cider vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh cilantro
1/2 clove garlic, pressed
1/2 teaspoon cumin seed
Dash of cayenne pepper
Salt to taste
3 oz. canned diced green chilies
2 fish fillets (halibut, mahi-mahi or other solid white fish)
1/2 package coleslaw mix
1/4 cup thinly slivered red onion, rinsed
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 3 tablespoons of the vinegar mixture; let stand, turning occasionally, for about 15 minutes. Preheat indoor or outdoor grill. In a large bowl, combine coleslaw mix, onion and 1/4 cup of the vinegar mixture. Add salt to taste. Lift fish from marinade (discard marinade) and place fish on a pre-heated, 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 two dinner plates. Top each with a piece of the grilled fish; drizzle remaining vinegar mixture equally over fish.
Nutrition per serving: 398 calories; 21 g fat; 43 g protein; 11 g carbohydrate; 1 g dietary fiber; 102 mg cholesterol; 137 mg sodium
Exchanges: 5 1/2 lean meat; 1 vegetable; 4 fat; 1/2 other carbohydrate
Serving suggestions: sautéed or grilled zucchini, yellow squash and tomatoes (add a little garlic powder, salt and pepper).