Courtesy of Alaska Seafood Marketing Institute
4Servings•15 Min.Prep Time•15 Min.Cook Time•
原料：
- 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)
说明：
- 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 3-4 min., 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 6-8 min. for frozen halibut or 3-4 min. 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 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
营养：
| 成分 | 数值 |
|---|
| Calories | 366 |
| Total Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 82mg |
| Total Carbs | 14g |
| Fiber | 3g |
| Protein | 29g |
| Sodium | 887mg |