Courtesy of Alaska Seafood Marketing Institute
4Servings•15 Min.Prep Time•15 Min.Cook Time•

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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.

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