Grilled Halibut on Cilantro Jalapeno Chile Coleslaw

• 23 cup cider vinegar
• 13 cup extra virgin olive oil
• 13 cup chopped fresh cilantro
• 1 garlic clove, pressed or minced
• 1 teaspoon cumin seed (ground cumin works fine too)
• 34 teaspoon salt
• 5 -6 teaspoons finely chopped fresh jalapeno peppers
• 6 cups shredded red cabbage or 6 cups pre-made coleslaw mix, with red & green cabbage & carrots
• 12 cup finely slivered red onion
• 4 pieces halibut

1. In a small bowl, mix vinegar, oil, cilantro, garlic, cumin, salt& jalapenos to taste.
2. Rinse fish& pat dry.
3. In a heavy bag combine fish and 1/3 cup vinegar mixture.
4. Let stand, turning occasionally for 15 minutes.
5. Cut cabbage into thin shreds- approximately.
6. 6 cups.
7. Mix cabbage with 1/2cup of vinegar mixture.
8. Add salt to taste.
9. Put in refrigerator until fish is done.
10. Place fish on a greased piece of foil on top of hot grill.
11. Close lid and cook fish, turning once until barely opague but still moist looking in center of thickest part- you don't want over cooked fish!
12. approximately.
13. 6-8 minutes depending on the piece size.
14. Mound slaw on plates.
15. Top each with a piece of fish.
16. Drizzle each with a bit of remaining dressing.

cider vinegar, extra virgin olive oil, fresh cilantro, garlic, cumin, salt, jalapeno peppers, shredded red cabbage, red onion

Taken from www.food.com/recipe/grilled-halibut-on-cilantro-jalapeno-chile-coleslaw-74256 (may not work)