| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 |
Ingredients
- 4 each Alaska halibut, skinless 4oz fillets
- 4 each Nori, sheets 7″x 8″
- 1 tsp Pepper, black, ground
- 1 Tbsp Oil, vegetable
- 1/2 cup Thai sweet chili sauce
- 1 fl oz Soy Sauce, low sodium
- 1/4 cup Honey
- 1/4 cup Vinegar, rice wine
- 1 cup Cabbage, red, shredded
- 1 cup Cabbage, green, shredded
- 1 cup Carrots, matchstick
- 1/4 cup Cilantro, fresh, leaves
- 1 Tbsp Sesame seeds
- 3 cups Sushi Rice, brown, cooked
Instructions
- 1. Preheat large saute pan over medium-high heat.
- 2. Place nori and pepper into spice grinder until well ground.
- 3. Thoroughly cover fillets with nori mixture.
- 4. Add oil to saute pan and cook fillets approximately 2-3 minutes on each side until fillet is cooked.
- 5. Reserve fillets for slicing.
- 6. In a mixing bowl, combine chili sauce, soy sauce, honey, and vinegar. Reserve half.
- 7. With remaining sauce, add red and green cabbage, carrots, cilantro, and sesame seeds. Toss well.
- 8. Serve slaw and sushi rice on plate with sliced fillet atop, drizzled with reserved sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1060 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 4 g |
| Sugar | 24 g |
| Protein | 89 g |
| Cholesterol | 200 mg |
| Sodium | 1206 mg |
Reviews
The nori gives only a very light flavor to the fish, creating a unique crust. I’m a big fan of the sauce, especially with the slaw. Will definitely be making the slaw again this summer.