Instructions: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish.

For marinade, in a small bowl combine cilantro, lime juice, oil, honey, jalapeno pepper, garlic, and salt; divide in half. Stir lime peel into one portion of marinade and pour over fish; turn fish to coat. Cover and marinate at room temperature for 30 minutes. Reserve the remaining marinade for dressing.

For slaw, in a medium bowl combine cabbage and jicama. Pour the reserved marinade over cabbage mixture; toss to coat. Cover and refrigerate until ready to serve.

Lightly grease the rack of a grill or lightly coat with cooking spray. Preheat grill. Drain fish, discarding marinade. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid.

Grill until fish just flakes easily when tested with a fork. (For a covered grill, allow 2 to 3 minutes per 1/2-inch thickness of fish. For an uncovered grill, allow 4 to 6 minutes per 1/2-inch thickness of fish, gently turning once halfway through grilling.) Serve the fish with slaw. If desired, garnish with lemon slices.

This recipe yields 6 servings.

Comments: Tongue-tingling, but far from fierce, the marinade used for these fish fillets has a hint of honey that makes for a perfect balance of sweet and heat.

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