Ingredients
- 3 Tablespoons 3 Tablespoons canola oil
- 1/4 cup 1/4 cup rice wine vinegar
- 1/3 cup 1/3 cup low sodium soy sauce
- 1/2 teaspoon 1/2 teaspoon each red chili flakes, sesame oil and Szechwan seasoning mix
- Drop of chili oil
- 4 4 Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen
- Peanut oil, as needed
- Sea salt and cracked pepper, to taste
- 3 cups 3 cups shredded Napa or Savoy cabbage
- 1 1 English cucumber, halved lengthwise, then sliced
- 1 cup 1 cup shredded carrot
- 1/4 cup 1/4 cup sliced cashews or almonds
- 1/2 cup 1/2 cup coarsely chopped cilantro
- Half of a red chili pepper, slivered (OR 1/2 cup red bell pepper slivers)
Servings:
Units:
Instructions
- In small bowl, blend canola oil, rice wine vinegar, soy sauce, chili flakes, sesame and chili oils and Szechwan seasoning mix; set aside.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of halibut with peanut oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until
- browned. Shake pan occasionally to keep fish from sticking.
- Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for
- frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- In separate large bowl, mix cabbage, cucumber, carrot, cashews and cilantro. For each serving, portion about 2 cups salad on a plate. Top
- with a halibut fillet. Drizzle on some dressing and sprinkle with chili pepper slivers.
- Cooks Tip: Excellent with Alaska Pollock and Cod, too!
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