Easy Halibut Over Asian Slaw

PREP 30 minutes
COOK 15 minutes
TOTAL 45 mins
SERVES 4

INGREDIENTS :

    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

    DIRECTIONS :

    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!

     

    by

    INGREDIENTS :

      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

      DIRECTIONS :

      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!

       

      by

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