SERVES 4
_
FOR THE CABBAGE
3 cups shredded green cabbage
2 jalapeños, cut into thin rounds
1 1⁄2 cups white wine vinegar 1⁄4 cup sugar
2 teaspoons kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
FOR THE FLOUNDER
2 pounds flounder or fluke fillets (any delicate white fish will do)
3 tablespoons finely chopped red onion
1⁄4 teaspoon minced habanero chile
1 teaspoon ground cumin|
1⁄2 orange, zested and juiced
A few sprigs fresh cilantro, chopped
2 tablespoons extra-virgin olive oil, plus more for the grill
Salt and freshly cracked pepper
3 limes, thinly sliced, for grilling (optional)
FOR SERVING
Corn tortillas
Pineapple Salsa
Avocado Cream
1 or 2 radishes, thinly sliced
A few sprigs fresh cilantro
Lime wedges
PINEAPPLE SALSA
2 cups finely chopped fresh pineapple
1⁄2 cup finely chopped white onion
3 tablespoons fresh lime juice (from 2 limes)
3⁄4 teaspoon minced habanero chile (or more, to taste)
1⁄2 teaspoon kosher salt
A few sprigs fresh mint, finely chopped
A couple sprigs fresh cilantro, finely chopped
AVOCADO CREAM
2 ripe avocados, flesh roughly chopped
3 tablespoons fresh lime juice (from about 2 juicy limes)
1 teaspoon extra-virgin olive oil
1⁄2 teaspoon salt