Grilled Fish Po Boy with Spicy Slaw

Grilled Fish Po Boy with Spicy Slaw
  • 5 fish fillets (mahi mahi, swordfish, salmon)
  • 16 oz coleslaw mix
  • 5 tablespoons F. Oliver’s Creamy Coconut Balsamic, divided
  • ⅓ cup F. Oliver’s Fresh Pressed Persian Lime Extra Virgin Olive Oil (EVOO)
  • 1 teaspoon F. Oliver’s Firehouse Salt Blend
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • Sliced tomato
  • 1 fresh baguette
  • Salt & pepper
  1. Combine 3 tablespoons balsamic and EVOO in bowl and whisk to emulsify.
  2. Place fillets in shallow glass dish or resealable plastic bag. Pour marinade over fish and turn fillets to coat. Let marinate for 1 hour, turning occasionally.
  3. Heat grill on high heat.
  4. While grill is heating, combine coleslaw mix, mayonnaise, 2 tablespoons balsamic, cilantro and salt blend in a bowl. Set aside.
  5. Cut baguettes into 5 portions and slice horizontally. Remove fillets from marinade and season on both sides with salt and pepper.
  6. Grill fish to desired doneness. Serve on baguette with spicy slaw and sliced tomatoes.

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