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1
Preheat a grill or skillet or medium-high heat.
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2
Either grease grill or add 2 tablespoons olive oil to skillet.
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3
Score the fish on both sides through the skin.
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4
Cut 2 limes and squeeze over the top of the fish.
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5
Stuff the inside cavity with the remaining limes.
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6
Season with sea salt and drizzle with olive oil.
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7
Please the fish onto the grill for about 4 to 6 minutes per side.
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8
Meanwhile, make the Cilantro Cabbage: In a large bowl, combine the cabbages, orange juice, lime juice, mayonnaise and salt and pepper, to taste.
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9
Stir well and set aside to allow the flavors to meld.
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10
Remove the fish from the grill, place over the Cilantro Cabbage and garnish with cilantro.
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11
Serve alongside the Tomatillo Salsa.
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12
Preheat the oven to 400 degrees F.
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13
Place the tomatillos, garlic and onion on a baking sheet.
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14
Drizzle the vegetables with the olive oil.
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15
Season with salt and pepper.
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16
Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes.
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17
Remove the vegetables from the oven and place the tomatillos and onion in a food processor.
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18
Squeeze the garlic cloves out of their peels into the food processor.
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19
Add the jalapeno, juice of 1 lemon and lime to the vegetables.
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20
Pulse until the mixture is fully incorporated but not pureed.
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21
Season the salsa with salt and pepper, to taste, and set aside.
