Soy Ginger Glazed Halibut with Asian Slaw
Soy Ginger Glazed Halibut with Asian Slaw
Ingredients
2 Tbsp. peanuts, chopped
¼ cup green onions, sliced
½ cup red pepper, sliced
½ cup snow peas, blanched
2 cups Napa cabbage, thinly sliced
Sea salt and fresh ground black pepper
Sea salt and fresh ground black pepper
¼ cup light olive oil
2 Tbsp. white miso
1 tsp. fresh ginger, grated
3 Tbsp. rice vinegar
½ tsp. fresh ground black pepper
½ tsp. sea salt
2 Tbsp. green onion, sliced
¼ cup fresh lime juice
2 Tbsp. honey
¼ cup soy sauce
1 clove garlic, chopped
2 tsp. fresh ginger, chopped
2 tsp. peanut oil
4 halibut fillets (6-oz. each)
Step by step
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water; cover with Lid and place in oven. Select STEAM mode and preheat 10 minutes.
Whisk together peanut oil, ginger, garlic, soy sauce, honey, lime juice, green onion, salt and black pepper in medium bowl. Measure ¼ cup glaze for fish. Set aside. Bring remaining glaze to a simmer over low heat. Cook 1 minute and turn off heat. Add green onions.
Arrange fish fillets on Perforated Steamer Tray. Brush with Soy Ginger Glaze, cover with Lid and place in oven. Steam for 8-10 minutes, until fish flakes easily with fork. Serve immediately with cooked Soy Ginger Glaze.
Combine rice vinegar, ginger, miso and olive oil in jar with tight fitting lid. Shake to combine. Season with salt and pepper if needed. Toss Napa cabbage, snow peas and red pepper in large bowl. Drizzle with dressing and toss. Can be made 1 hour ahead and stored in refrigerator. Before serving, sprinkle with green onions and peanuts.