Grilled Fish with Lime Cabbage Slaw
Fresh, colourful and Mexican. Yum!
- Time
- 30 minutes
- Serves
- 4
- Calories
- 295
Ingredients
- 1 clove garlic, crushed
- 1/4 tsp ground cumin
- 1/2 tsp paprika
- 1 pinch cayenne pepper
- 1/4 tsp, salt and pepper
- 1 tsp hot sauce
- 1/4 cup coriander, chopped
- 1 tbsp vegetable oil
- 1 tbsp lime juice
- 1/2 tbsp chili powder
- 1 avocado
- 4 tbsp sour cream
- 500g red cabbage, cut thinly
- 28g red onion, sliced thinly
- 500g barramundi
Method
For the red cabbage slaw:- Add cabbage, red onion and coriander to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat.
- In a mixing bowl whisk together lime juice, garlic, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Place fish into a large resealable bag and pour marinade over fish. Seal bag (move bag around to evenly coat fish with marinade) and allow to marinate in mixture 20 minutes (and no longer than 30 minutes).
- Preheat a grill to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve with cabbage slaw and avocado slices, sour cream and hot sauce.