Grilled Halibut on Cilantro Jalapeno Chile Coleslaw

Name: Grilled Halibut on Cilantro Jalapeno Chile Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup cider vinegar; ⅓ cup extra virgin olive oil; ⅓ cup chopped fresh cilantro; 1 garlic clove, pressed or minced; 1 teaspoon cumin seed (ground cumin works fine too); ¾ 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; ½ cup finely slivered red onion; 4 pieces halibut

Servings: persons

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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅔ cup cider vinegar, ⅓ cup extra virgin olive oil, ⅓ cup chopped fresh cilantro, 1 garlic clove, pressed or minced, and more.

Yes, Grilled Halibut on Cilantro Jalapeno Chile Coleslaw falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!