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