- Prep Time:
- 15 min
- Cook Time:
- 15 min
3 Tablespoons canola oil
1/4 cup rice wine vinegar
1/3 cup low sodium soy sauce
1/2 teaspoon each red chili flakes, sesame oil and Szechwan seasoning mix
Drop of chili oil
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 shredded Napa or Savoy cabbage
1 English cucumber, halved lengthwise, then sliced
1 cup shredded carrot
1/4 cup sliced cashews or almonds
1/2 cup coarsely chopped cilantro
Half of a red chili pepper, slivered (OR 1/2 cup red bell pepper slivers)
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.
Cook’s Tip: Excellent with Alaska Pollock and Cod, too!