Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow dish. For dressing, in a small bowl combine lime juice, cilantro, oil, honey, jalapeno pepper, salt, and garlic; divide in half. Stir lime peel into one portion of dressing. Pour dressing with lime peel over fish; turn fish to coat. Cover and marinate at room temperature for 30 minutes.
For slaw, in a medium bowl combine cabbage mixture and jicama. Pour remaining dressing over slaw; toss to coat. Cover and chill until ready to serve.
Drain fish, discarding marinade. Measure thickness of fish. Place fish in a greased grill basket, tucking under any thin edges. Grill fish on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning basket once halfway through grilling. Serve fish with slaw. Makes 4 servings.