Easy Halibut Over Asian Slaw (+cooking video!)

{ NEW COOKING VIDEO! }

You guys. In 30 short days, my husband and I will be making our way to the airport to hop on a flight to Guadeloupe, where we will be soaking up the sun on the butterfly-shaped Caribbean island. After experiencing the company Trade Winds for the first time in August when we traveled throughout the caribbean on a catamaran…I knew I wanted to do it again. It was HANDS DOWN my favorite trip of all time. My husband wasn’t able to go last time, but since it’s my 30th birthday and I booked his flight without his actual consent, HE’S COMING!! Sometimes it’s just better to ask for forgiveness later. And this was definitely that time. Because there’s just really no way that I was going to let him not celebrate me turning thirty while I’m on an island with my toes in the sand. Sorry, nope.

It took me a bit to figure out exactly where I wanted to go to celebrate my first day in my thirties. Since I’m very much on the fence about if I ever want to have kids, I’m trying to travel as much as possible before that is a responsibility in our lives, if it ever does happen. I want to go to Hawaii, Belize, St Vincent, St Kits, The Keys, Canada, New Zealand, Australia, Spain, Italy, Paris, Thailand…and a ton of other places in between. I want to experience as much as we can, while we can. I understand you can still do those things with a child, but children are expensive. AND, I’ve seen people travel with children…it’s very stressful. Especially for a person who has day-to-day anxiety about overall life. So for now, traveling solo (or with my husband who has been forced to go) sounds way more fun.

Now it’s time to start planning outfits…which is pretty damn easy since all you really wear while on this sort of trip is a swimsuit. You have two meals in town, but everything else is just meals on the boat, drinks on the boat, and tanning on the boat. Which means swimsuits, t-shirts, and cover-ups throughout the trip. Life is just better on the beach and water.

I’M SO FREAKING EXCITED. Breathe.

Here’s my question for ya – did you get scared of turning 30? I’ve heard from so many people throughout my life say that 30’s were their favorite so I’ve never feared my 30’s, I’ve actually always looked forward to them. I hated being a kid and hated being a teenager even more, so being an adult in my 30’s sounds pretty damn appealing. Sure, I can’t physically do some of the things I did before because my brain says “calm your tits, juli” and I actually listen. But I have an amazing esthetician, I’m finally comfortable with who I am, and I’m prepped and ready to work my ass off throughout my 30’s. So to me, 30’s sound wonderful.

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Easy Halibut Over Asian Slaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

• Author: juli
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

For the slaw:

• 1/4 purple cabbage, thinly sliced
• 1/2 napa cabbage, thinly sliced
• 1 large carrot, julienned
• 1 red bell pepper, julienned
• 1 bundle of radishes, julienned
• 2 green onions, thinly sliced
• handful of cilantro, roughly chopped
• 1/4 cup sliced almonds

For the “peanut” sauce:

• 2 tablespoons high heat avocado oil
• 1 heaping tablespoon sunflower seed butter
• 1 heaping tablespoon honey
• 1 tablespoon coconut aminos
• 1 teaspoon coconut vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sriracha
• 1/2 teaspoon grated ginger
• 1/4 teaspoon garlic powder
• juice of 1/2 lime
• pinch of salt

For the coconut aminos sauce:

• 3/4 cup coconut aminos
• 1 teaspoon sriracha
• 1/2 teaspoon sesame oil

For the halibut:

• 2 tablespoons ghee
• 4 halibut filets
• salt, to taste
• garlic powder, to taste
• sliced almonds, for garnish

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Instructions

1. Thinly slice all the veggies for the slaw and place in a large bowl.
2. In a small blender, blend together all the ingredients for the “peanut” sauce. Once smooth, pour over veggies and use tongs to toss until completely covered in sauce. Set aside.
3. In medium to large sauté pan over medium heat, add the ingredients for the coconut aminos sauce and whisk to combined. Bring to a low boil and let reduce by almost half until thick and coats the back of a spoon.
4. While the coconut amino sauce reduces, place a large sauté pan over medium-high heat. Add ghee. Once hot, top halibut filets with garlic powder and salt. Place flesh side down in pan and cook for about 5 minutes before flipping and cooking 5 more minutes on skin side.
5. Once halibut is flaky, remove from heat, place on top of slaw, then top the filet with a spoonful of the coconut amino sauce. And top with a little extra cilantro and sliced almonds!

 

Notes

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