In another bowl, combine red onion, remaining chile flakes, pomegranate or apple (if using), radishes and pumpkin seeds. Season with salt and remaining lime juice to taste. To serve, divide ...
Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the fillets on both sides with 2 tablespoons of the chili-garlic sauce and then brush with oil. Brush the cooking ...