June 21, 2018
Dinner, Main Dish, Fish,
Fruit, Pineapple, Hawaiian, Grilling (Outdoor), Gluten-Free, Low Fat, No Eggs, Non-Dairy, Spicy more
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"Use a good quality fresh fish! There is a major difference between frozen and fresh. Grouper is what I used, but you could substitute Mahi Mahi or Snapper."
Prepare your grill. Once it is heated, add the ear of corn. Cook it 4 minutes per side. Remove from the heat, and allow it to cool so you can add the kernels to the slaw.
Combine the broccoli slaw and cut red cabbage in a mixing bowl. Dice up the pineapple and add it as well.
Halve and clean the habenero pepper, removing all of the seeds and ribs. Chop it up into the smallest pieces that you can. Add it to the bowl with the slaw.
Cut the stems off your cilantro, and coarsely chop up the rest. Add it to the slaw.
Cut the kernels off the corn and add it to the slaw.
Juice three limes. Add the juice, honey, soy sauce, 1 tsp of garlic powder, and 1/2 tsp salt to the slaw. Stir everything up until it is mixed well.
Lightly season both sides of your fish with a bit of salt, garlic powder, and cayenne. Lightly drizzle with olive oil and squeeze 1 lime evenly over all of the fish.
Spray cooking spray on your grill before placing the fish on it, or use a sprayed fish basket. Cook the fish for 6 to 9 minutes per side. This will depend on the heat of the grill and the thickness of your fish. It is done when it flakes.
Serve your fish over a pile of the slaw. Enjoy!
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