Grilled Smoky Fish with Ceviche
A fusion dish that combines the flavors of smoky fish with the freshness of ceviche, all on a bed of Malaysian-inspired slaw.
Ingredients
- ●4 Smoky Fish FilletsLightly salt and peppered
- ●1 cup Malaysian-Style SlawMade with shredded cabbage, carrots, and cilantro
- ●1 cup Ceviche MarinadeMixed with lime juice, chopped cilantro, and chili flakes
- ●2 tablespoons Light Sesame OilFor grilling the fish
- ●1/4 cup Fresh CilantroChopped for garnish
- ●4 Lime WedgesFor serving
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Season the fish fillets with salt and pepper.
- 3
Brush the grill with light sesame oil.
- 4
Grill the fish for 4-5 minutes per side, or until cooked through.
- 5
Meanwhile, prepare the ceviche marinade by mixing lime juice, chopped cilantro, and chili flakes in a bowl.
- 6
Toss the slaw in a separate bowl with a squeeze of lime juice and a sprinkle of salt.
- 7
Once the fish is cooked, slice it into thin pieces and add to the ceviche marinade.
- 8
Let the fish marinate for at least 10 minutes.
- 9
To serve, place a piece of grilled fish on a plate, top with a spoonful of slaw, and garnish with chopped cilantro and a lime wedge.