Grilled Halibut Sandwiches with Jalapeño Slaw

Ingredients

• Halibut

  Atlantic, Pacific, raw

  15 oz or 425g

• Salt

  table

  1 ½ dash or 0.6g

• Black pepper

  ground

  1 ½ dash or 0.2g

• Olive oil

  6 tsp or 27g

• Cabbage

  raw

  3 cup, shredded or 210g

• Red onion

  Freshdirect

  ¾ small raw or 52g

• Jalapeno peppers

  raw

  1 ½ pepper or 21g

• Cilantro

  raw, coriander leaves

  6 tbsp or 6g

• Mayonnaise

  regular, salted

  1 ½ tbsp or 21g

• Rice wine vinegar

  3 tbsp or 45g

• Granulated sugar

  white

  3 tsp or 13g

• Hamburger bun

  mixed-grain

  3 roll or 129g

• Avocado

  raw

  ¾ fruit or 151g

Directions

1. Preheat the grill to medium heat.
2. Cut the halibut fillet into two pieces if needed. Season both sides with salt, pepper, and one teaspoon of olive oil.
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. Thinly slice the cabbage, onion, and jalapeño using a food processor, mandoline, or knife. Combine in a bowl with cilantro, mayonnaise, remaining oil, rice vinegar, sugar, and a pinch of salt and pepper. Toss and refrigerate.
5. To assemble, place avocado slices on the bottom bun, add the grilled halibut, and top with slaw.