Serves 4
Prep Time 15 minutes
Cook Time 20 minutes

2 teaspoons peeled, finely grated fresh ginger
1/3 cup fresh lime juice
2 Tablespoons granulated sugar
2 Tablespoons mirin
1 Tablespoon lite soy sauce
1 package (12 oz.) broccoli coleslaw (with broccoli, carrots and red cabbage)
1 cup red seedless grapes, halved
1 cup English cucumber, peeled, seeded, halved and thinly sliced
   (or sliced celery)
1 medium navel orange, peeled, sectioned and coarsely chopped
1/3 cup fresh mint leaves, torn
1/4 cup toasted chopped peanuts, if desired

2 Tablespoons yellow or white miso (fermented soybean paste)
2 Tablespoons mirin
1 Tablespoon lite soy sauce
1 Tablespoon firmly-packed golden brown sugar
1/2 teaspoon peeled, finely-grated fresh ginger
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive oil
2 teaspoons lightly toasted sesame seeds


Slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves.  Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently.

Halibut: Heat oven to 400ºF.  In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside.

Heat an oven-safe skillet over medium-high heat.  Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.  Brush both sides of halibut with oil.  Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned.  Turn halibut over and sear the other side, about 2 minutes.  Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze.  Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout. 

To serve, divide slaw among four plates.  Arrange halibut on top of slaw and sprinkle with sesame seeds.