This was soooo good. I was hoping to cook salmon tonight, but the fish market was out. :( So instead we purchased more grouper. I mean, we might as well get our fill in Florida since it is a Gulf fish. If you don't live where I live, you could substitute any hearty ocean fish. But please, use quality fish. If you don't, you will not enjoy this as much. The difference between using big box frozen Mahi and fresh caught Mahi is HUGE! So Halibut, Mahi, Grouper, Snapper or any other white ocean fish would totally work here.
Anyway, fish rant aside... There is a perfect balance of sweet, spicy and tart here. If you want to add a carby side you could do wild rice or grilled sweet potato medallions. Nom! The fish its self is wildly simple. If you're using quality fish a little bit of salt, cayenne, olive oil and lime juice is all you need. So the recipe is really for the slaw. :) But we will work a little fish instruction in there too!
2 lbs Grouper (or another white ocean fish)
2 cups broccoli slaw
2 cups red cabbage
1 bushel cilantro
3 cups diced pineapple
1 ear grilled corn
2 tbsp organic gluten free soy sauce
1 tbsp honey
1 tsp garlic powder
1/2 tsp salt
salt, garlic powder, cayenne, olive oil and lime for seasoning the fish
1. Turn your grill on and add one ear of corn. Cooking it roughly 4 minutes per side on the top rack. Remove from heat, and allow it to cool so that you can cut the kernels off and add them to your slaw.
2. Lightly season your fish by sprinkling with a little bit of salt, garlic powder and cayenne. Lightly drizzle with olive oil and squeeze 1 lime evenly over all of the fish. Make sure to season both sides.
3. Spray cooking spray on your grill before placing the fish on it. Cook your fish for 6-9 minutes per side. This will depend on the heat of the grill and the thickness of your fish. When the whole fish filet flakes, it is done.
4. While the fish is cooking, cut your red cabbage very thin, so that it resembled cabbage used in coleslaw. Add it, and the broccoli slaw to a large mixing bowl.
5. Dice up 3 cups of pineapple into small chunks and add them as well.
6. Halve and clean the habenero pepper removing all of the seeds and ribs. Then chop that little guy up into the smallest pieces you can. Very few people enjoy eating big pieces of habenero. But if you're that masochistic, go for it! Add the tiny tiny habenero pieces to the mixing bowl.
7. Cut the stems off of your cilantro, and coarsely chop up the rest, adding it to the bowl as well. Once your grilled corn has cooled, cut the kernels off and add it to the slaw.
8. Juice your limes. Add them, the honey, salt, garlic powder and soy sauce to the bowl. Stir everything and make sure it is mixed well.
9. Once your fish is cooked, remove it from the grill and serve it over a pile of slaw.