Szechwan Alaska Halibut and Savoy Slaw

A cooked halibut fillet atop a healthy bed of salad

  • Preparation Time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings


  • 3 Tbsp Canola Oil
  • 1/4 cup Rice Wine Vinegar
  • 1/3 cup low sodium Soy Sauce
  • 1/2 tsp Red Chili Flakes
  • 1/2 tsp Sesame Oil
  • 1/2 tsp Szechwan Seasoning Mix
  • drop of Chili Oil
  • 4 Alaska Halibut Fillets (4 to 6 oz each)
  • Peanut Oil, as needed
  • Sea Salt and Cracked Pepper, to taste
  • 3 cups shredded Napa or Savoy Cabbage
  • 1 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


In small bowl, blend canola oil, rice wine vinegar, soy sauce, chili flakes, sesame and chili oils and Szechwan seasoning mix; set aside.

Rinse any ice glaze from frozen 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 oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes until fish is opaque throughout.

In separate large bowl, mix cabbage, cucumber, carrot, cashews and cilantro. For each serving, portion about 2 cups salad on a plate. Top with a halibut fillet. Drizzle on some dressing and sprinkle with chili pepper slivers.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)