Grilled Halibut on Cilantro Jalapeno Chile Coleslaw Recipe ππ₯
Overview:
Light, refreshing, and bursting with flavors, this Grilled Halibut on Cilantro Jalapeno Chile Coleslaw recipe is a delightful dish that’s perfect for a summer meal or any time of the year if you’re a grill enthusiast like us! The combination of tender halibut and tangy coleslaw creates a harmonious balance of textures and tastes. Don’t let the jalapeno scare you offβit adds just the right amount of kick without overwhelming the dish. Let’s dive into the recipe and savor every bite!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cider vinegar | 2/3 cup |
| Extra virgin olive oil | 1/3 cup |
| Fresh cilantro | 1/3 cup |
| Garlic clove | 1 |
| Cumin seed | 1 tsp |
| Salt | 3/4 tsp |
| Jalapenos (to taste) | 5-6 |
| Halibut fillets | 4 |
| Red cabbage | 6 cups |
| Red onion | 1/2 |
Instructions:
-
Prepare the Vinegar Mixture:
- In a small bowl, combine cider vinegar, extra virgin olive oil, chopped fresh cilantro, minced garlic, cumin seed, salt, and finely chopped jalapenos to taste. Adjust the amount of jalapenos based on your preference for heat.
-
-
Marinate the Fish:
- Rinse the halibut fillets and pat them dry with paper towels.
- Place the fish in a heavy-duty plastic bag and pour 1/3 cup of the prepared vinegar mixture over it.
- Allow the fish to marinate for 15 minutes, turning occasionally to ensure even coating.
-
Prepare the Coleslaw:
- Thinly shred the red cabbage, yielding approximately 6 cups.
- In a large bowl, toss the shredded cabbage with 1/2 cup of the prepared vinegar mixture.
- Season the coleslaw with salt to taste and refrigerate until ready to serve.
-
Grill the Halibut:
- Preheat the grill to medium-high heat and grease a piece of aluminum foil.
- Place the marinated halibut fillets on the greased foil and grill with the lid closed.
- Cook the fish for approximately 6-8 minutes, turning once, or until it is barely opaque but still moist-looking in the center of the thickest part. Avoid overcooking the fish to preserve its tenderness.
-
Assemble the Dish:
- Divide the prepared coleslaw among serving plates, creating a mound on each plate.
- Top each mound of coleslaw with a grilled halibut fillet.
- Drizzle each serving with a bit of the remaining vinegar dressing for added flavor and freshness.
Nutritional Information:
- Calories: 212.3 per serving
- Fat: 18.3g
- Saturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 469mg
- Carbohydrates: 10.8g
- Fiber: 2.7g
- Sugar: 5.2g
- Protein: 1.9g
Serving Suggestions:
Serve this Grilled Halibut on Cilantro Jalapeno Chile Coleslaw with a wedge of fresh lime for an extra burst of citrusy flavor. Pair it with your favorite summer beverages, such as a crisp white wine or a refreshing citrus-infused cocktail, to complete the meal. Enjoy the vibrant colors and tantalizing flavors of this delightful dish that’s sure to become a favorite in your recipe collection! ππΉ
