Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.

* 3 Tbsp. canola oil
* 1/4 c. rice wine vinegar
* 1/3 c. low sodium soy sauce
* 1/2 tsp. each red chili flakes, sesame oil and Szechwan seasoning mix
* drop of chili oil
* 4 Alaska Halibut fillets (4-6 oz. each), fresh, thawed or frozen
* peanut oil, as needed
* sea salt and cracked pepper, to taste
* 3 c. shredded Napa or Savoy cabbage
* 1 English cucumber, halved lengthwise, then sliced
* 1 c. shredded carrot
* 1/4 c. sliced cashews or almonds
* 1/2 c. coarsely chopped cilantro
* Half of a red chili pepper, slivered (OR 1/2 c. red bell pepper slivers)

1. In small bowl, blend canola oil, rice wine vinegar, soy sauce, chili flakes, sesame and chili oils and Szechwan seasoning mix; set aside.
2. 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 3-4 min., until browned. Shake pan occasionally to keep fish from sticking.
3. Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6-8 min. for frozen halibut or 3-4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. In separate large bowl, mix cabbage, cucumber, carrot, cashews and cilantro. For each serving, portion about 2 c. salad on a plate. Top with a halibut fillet. Drizzle on some dressing and sprinkle with chili pepper slivers.

* Excellent with Alaska Pollock and Cod, too!

* Courtesy of Alaska Seafood Marketing Institute

Calories: 366;   Total Fat: 22g;   Saturated Fat: 3g;   Cholesterol: 82mg;   Total Carbs: 14g;   Fiber: 3g;   Protein: 29g;   Sodium: 887mg;