1/4 cup rice wine vinegar
1/3 cup low sodium soy sauce
1/2 teaspoon each red chili flakes, sesame oil, and Szechwan seasoning mix
Drop of chili oil
Peanut oil, as desired
Sea salt and cracked pepper, to taste
3 cups shredded Napa or Savoy cabbage
1 English cucumber, halved lengthwise, then sliced
1 cup shredded carrot
1/4 cup sliced cashews or almonds
1/2 cup coarsely chopped cilantro
Half of a red chili pepper, slivered (OR 1/2 cup red bell pepper slivers)
1. Make dressing: whisk together oil, rice wine vinegar, soy sauce, chili flakes, sesame oil, Szechwan seasoning and chili oil. Set aside.
2. Rinse 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 or other oil.
3. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
4. Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
5. In separate large bowl, mix cabbage, cucumber, carrot, cashews and cilantro. For each serving, portion about 2 cups salad on a plate.
6. Top with a halibut fillet. Drizzle on some dressing and sprinkle with chili pepper slivers.