3/4 pound red cabbage, shredded (about 4 cups)
1 tablespoon kosher salt
1 Granny Smith apple, cored and grated
1/2 teaspoon mustard seeds
1/2 bunch cilantro leaves and stems, roughly chopped (about 3/4 cup)
2 tablespoons apple cider vinegar
1 lime, first zested, then juiced (about 1 teaspoon zest and 2 tablespoons juice)
2 tablespoons tequila
1/2 teaspoon salt
2 small jalapeños, halved, seeds and membranes removed, sliced crosswise into half rings
1 small red onion, cut into thin half moons (about 2/3 cup)
Flour tortillas, warmed
Extra lime wedges, for serving
Beers, of course (optional)
1. To prepare the slaw: toss the cabbage with the kosher salt. Place in a colander. Locate a bowl that will fit nicely into the colander, fill it with water, and set it on top of the cabbage. Set this in the sink. The weight of the bowl of water will help force water from the cabbage, concentrating its flavor.
2. Lightly press the grated apple to drain any excess liquid. In a large bowl, mix the apple with the mustard seeds, cilantro, apple cider vinegar and 2 tablespoons olive oil. Give the cabbage a squeeze with those fancy kitchen tools of yours called “hands.” Rinse the salt off the cabbage and squeeze again, getting all the liquid out. Combine the cabbage with the rest of the slaw ingredients and season to taste with salt. Set aside.
3. To prepare the tequila-lime marinade: combine lime juice and zest, tequila, salt, jalepenos, red onion and 2 tablespoons olive oil in a small bowl.
4. To prepare the halibut: place it in a large pan. Pour the marinade over the fillet(s) and set aside for 20 minutes.
5. In a grill pan or sauté pan over high heat, add the vegetable oil. Add the halibut, reserving the marinade, and cook until the fish is browned on one side, about 3 to 4 minutes.
6. Flip the halibut carefully and continue cooking until the fish is almost, but not quite yet flaking; about 8 minutes per inch of fish (measured at its thickest point). The fish will continue to cook a bit more after you take it from the heat. Transfer the fish to a platter.
7. Add the marinade to the pan (or get out a fresh pan if you grilled the fish) and cook the marinade over high heat for 5 to 7 minutes, until the liquid evaporates and the jalapeños and onions are lightly charred. Then add the marinade back on top of the fish, which, by this point, should be flaking nicely.
8. Set up the best taco bar you've ever seen, with warmed tortillas; bowls of sour cream, guacamole, and red cabbage slaw; the platter of halibut with charred jalapeños and onions; limes; shot glasses filled with good tequila; and beer, lots of beer.