INGREDIENTS
1 cup orange juice
2 tsp. fresh dill
1/2 cup white wine
3 dashes Worcestershire sauce
2 TBSP chili powder
Salt
Fresh ground black pepper (to taste )
1 cup shredded red cabbage
1 tsp. sugar
1 TBSP red wine vinegar
1/2 cup julienned yellow squash
1/2 cup julienned zucchini
2 tsp. olive oil
1/4 tsp. fresh lemon juice
1 tsp. thyme
1/2 tsp. salt
Fresh ground black pepper
1 tsp. fresh minced garlic
DIRECTIONS
Marinate fish for 2 to 4 hours.
Dust with seasoning before grilling.
Grill on a well oiled grate until opaque, 6 to 7 minutes.
Bring 1 cup of water to a boil, add sugar, vinegar and cabbage.
Turn down the heat and let cook for 2 to 3 minutes.
Cook red cabbage separate, as it will discolor other vegetables.
Drain and keep warm.
Blanch zucchini and yellow squash and drain well (place in boiling water about 1 minute).
Heat olive oil and garlic in saute pan over medium high heat.
Add zucchini, squash, cabbage, salt, pepper, lemon juice, thyme and saute until everything is heated through.
Serve immediately by placing some of the vegetables on each plate.
Place the fish on top, then scatter a few colorful pieces of vegetables on top of the grilled fish.
