Redfish on the Half Shell4 redfish fillets, skin on
|¼ cup||cilantro leaves, finely chopped|
|Zest from half a lime|
|Juice from half a lime|
|Small||clove garlic, minced|
|Salt and pepper to taste|
Heat glaze ingredients in a sauce pan (about 5 minutes) and cool.
Reserve half the glaze
Place redfish skin side down on preheated grill and brush glaze on top of fillets
Grill redfish over medium direct heat until redfish flakes easily with a fork
Spoon remaining glaze on cooked fish
|½||head cabbage, finely shredded|
|¼||white onion, thinly sliced|
|1⁄3 cup + 2 teaspoons||sugar, divided|
|1 teaspoon||dry mustard|
|1 teaspoon||celery seed|
|1⁄3 cup||vegetable oil|
Layer cabbage 2" thick in a large bowl; then layer onions ¼" thick
and repeat layers of cabbage and onions. Sprinkle 1⁄3 cup sugar over
top of the layers.
Heat 2 tsp sugar, dry mustard, celery seed, salt, vinegar and oil in a medium saucepan.
Bring mixture to a rolling boil and pour immediately over cabbage mix. Do not stir. Cover and refrigerate 4 hours. Stir mixture before serving.
Serves 4 about 20 minutes