Grilled Fish on Cilantro-Chili Slaw

Ingredients

• 5 teaspoons jalapeño chilies fresh minced
• 0.7 cup cider vinegar 
• 1 teaspoon cumin seed 
• 0.3 cup cilantro leaves fresh chopped
• 1 clove garlic minced pressed peeled
• 24 oz mahimahi fillet 
• 0.3 cup olive oil extra-virgin
• 0.5 cup thinly slivered onion red rinsed
• 1 pound cabbage red (see notes)
• 0.8 teaspoon salt 

Equipment

• bowl
• grill
• ziploc bags

Directions

1. In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.
2. Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size), combine fish and 1/3 cup of the vinegar mixture.
3. Let stand, turning occasionally, for about 15 minutes.
4. Meanwhile, rinse and drain cabbage.
5. Cut through core into quarters; cut out and discard core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture.
6. Add salt to taste.
7. Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.
8. Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish.
9. Drizzle remaining dressing equally over fish.
10. Add salt to taste.