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Mahi Mahi with Vegetable Slaw




Source of Recipe


bhg.com






Recipe Introduction


Tongue-tingling, but far from fierce, the marinade used for these fish fillets has a hint of honey that makes for a perfect balance of sweet and heat. Good for the George Foreman Grill and other indoor grills.





List of Ingredients



• 6 5- to 6-ounce fresh or frozen mahi mahi or pike fillets, 1/2 to 3/4 inch thick
  
• 1/3 cup snipped fresh cilantro
  
• 1-1/2 teaspoons finely shredded lime peel (set aside)
  
• 1/3 cup lime juice
  
• 1/4 cup olive oil
  
• 4 teaspoons honey
  
• 1 fresh jalapeno pepper, seeded and finely chopped
  
• 4 cloves garlic, minced
  
• 1/4 teaspoon salt
  
• 2-1/4 cups packaged shredded cabbage with carrot (coleslaw mix)
  
• 1-1/2 cups shredded jicama
  
• Grilled lemon or lime slices (optional)
  






Instructions



1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish. For marinade, in a small bowl combine cilantro, lime juice, oil, honey, jalapeno pepper, garlic, and salt; divide in half. Stir lime peel into one portion of marinade and pour over fish; turn fish to coat. Cover and marinate at room temperature for 30 minutes. Reserve the remaining marinade for dressing.
   
2. For slaw, in a medium bowl combine cabbage and jicama. Pour the reserved marinade over cabbage mixture; toss to coat. Cover and refrigerate until ready to serve.
   
3. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Drain fish, discarding marinade. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid.
   
4. Grill until fish just flakes easily when tested with a fork. (For a covered grill, allow 2 to 3 minutes per 1/2-inch thickness of fish. For an uncovered grill, allow 4 to 6 minutes per 1/2-inch thickness of fish, gently turning once halfway through grilling.) Serve the fish with slaw. If desired, garnish with lemon slices.
   






Final Comments


Makes 6 servings