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 (about 4-1/2" dia) 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-like dressing

  Regular, with salt

  1 tbsp or 15g

• Grapeseed oil

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Brioche Bread

  Breadsmith

  2 servings or 68g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Cut the fillet in half so you have two square pieces. Sprinkle both sides with salt and pepper and rub it generously with grapeseed oil. Preheat your grill to medium heat.
2. To make the slaw, set the slicer blade in your food processor (alternatively you can use a mandoline or careful knife skills). Slice the cabbage extra thin. Do the same with the onion and jalapeno. Collect them in a mixing bowl and add the cilantro. Into the bowl, add the mayo, remaining grapeseed oil, rice vinegar, sugar, and a few pinches each of salt and pepper and toss well to dress. Set aside in the fridge.
3. Clean your grill and oil the grates. Heat to medium. Grill the fish for 4-5 minutes on each side depending on the thickness of your fillet. Brush the buns with oil and grill them just to warm through.
4. To assemble the sandwich, cover the bottom bun with avocado slices, then the fish filet and a healthy amount of slaw on top.
5. Recipe inspired by: http://www.sproutedkitchen.com/home/2015/8/12/grilled-halibut-sandwiches-with-jalapeno-slaw

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