2.5 teaspoons peeled, finely grated fresh ginger (divided)
1/3 cup fresh lime juice
1/2 tablespoon organic unrefined cane sugar
4 tablespoons mirin (divided)
2 tablespoons low-sodium soy sauce (divided)
4 ounces each bok choy, carrots or bell pepper and red cabbage, sliced slaw-style
1 cup English cucumber, peeled, seeded, halved and thinly sliced (or sliced celery)
1 medium orange, peeled, sectioned and coarsely chopped
1/3 cup fresh mint leaves, torn
1/4 cup raw or roasted organic cashews or walnuts, chopped
2 tablespoons yellow or white miso (fermented soybean paste)
1 tablespoon firmly-packed golden brown sugar
2 teaspoons lightly toasted sesame seeds
1. Asian slaw: Whisk together 2 teaspoons ginger, lime juice, sugar, 2 tablespoons mirin and 1 tablespoon soy sauce until sugar dissolves in large bowl. Add the vegetables, cucumber, orange sections, mint and peanuts just before serving; toss gently.
2. Heat oven to 400 F. In small bowl whisk together miso, 2 tablespoons mirin, 1 tablespoon soy sauce, brown sugar and 1/2 teaspoon ginger until well blended; set aside.
3. Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel.
4. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes.
5. Transfer skillet to the oven; bake fish for 5 minutes then brush with miso glaze. Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh or thawed fish. Cook until fish is barely opaque throughout.
6. To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds.