Grilled Halibut Sandwiches with Jalapeño Slaw

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Grapeseed oil

  2 tbsp or 27g

• Cabbage

  Raw

  ½ head, small or 357g

• Onions

  Raw

  ½ small or 35g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Hamburger bun

  Mixed-grain

  2 roll or 86g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Cut the halibut fillet in half to make two square pieces. Season both sides with salt, pepper, and grapeseed oil. Preheat the grill to medium heat.
2. Thinly slice the cabbage, onion, and jalapeño using a food processor, mandoline, or knife. Combine in a bowl with cilantro, mayonnaise, remaining grapeseed oil, rice vinegar, sugar, and a pinch of salt and pepper. Toss and refrigerate.
3. Clean and oil the grill grates. Grill the fish over medium heat for 4-5 minutes per side, or until cooked through. Lightly brush the buns with oil and grill briefly.
4. To assemble, place avocado slices on the bottom bun, add the grilled halibut, and top with a generous portion of slaw.

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