• 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


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 400°F. In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside.

  1. 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.
  2. To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds.

Nutrients per serving: 420 calories, 13g total fat, 2g saturated fat, 26% calories from fat, 45mg cholesterol, 36g protein, 42g carbohydrate, 6g fiber, 645mg sodium, 172mg calcium and 1200mg omega-3 fatty acids.

Learn more about Alaska Halibut