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Grilled Halibut on Cilantro Jalapeno Chile Coleslaw

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“Light and very tasty!! The vinegar mixture has a bit of a tang from the vinegar and it could be toned down a bit if you wish. A great summer time meal but if you grill year round like we do it wouldn't really matter. If you aren't a jalapeno person be willing to try it - this isn't a "hot" dish. This recipe is something I got from my FIL a few years back and I just re-discovered it. Hope you enjoy!”
READY IN:
28mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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