Grilled Halibut with Warm Mexican Slaw
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | oz | Halibut fillets, 6 oz. each |
| 20.00 | floz | Knorr Ready-To-Use Salsa Verde Sauce 4 x 0.5 GA |
| 1.00 | lb | Jicama , julienned |
| 8.00 | oz | Scallions , sliced |
| 8.00 | oz | Carrots , julienned |
| 8.00 | oz | Bell pepper, red , jullienned |
| 8.00 | oz | Cabbage , julienned |
| 4.00 | tbsp | Cilantro(1) leaves |
| 6.00 | floz | HELLMANN'S ® Blue Ribbon CollectionTM Coleslaw Dressing, 4/1 gallon jug 4 x 1 GA |
| 6.00 | floz | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 2 / 1 GALLON JUGS 2 x 1 GA |
Preparation
1. Season and grill fish.
2. Prepare slaw by quickly sauteeing vegetables until just warm, then mixing with dressing and sandwich sauce.
3. Serve fish on top of slaw and cover with Salsa Verde Sauce.
Variations: Use shrimp, other fish or scallops in place of halibut.
Recipe review
(0 Ratings, 0 Reviews)
