- 4.6 oz Halibut, steaks
- 2 tsp Olive oil
- 1/2 cup Yellow onion, thinly sliced
- 1 tbsp Ginger, fresh, sliced
- 1/2 tsp Chinese 5-Spice powder
- 2 cups Mann's Broccoli Cole Slaw®
- 1/2 Red bell pepper, julienne cut
- 1 tbsp Water, cold
- 3 Tbsp Cilantro, chopped
- 1/3 cup Green onions, tips, thinly sliced
- 3 Tbsp Pine nuts, toasted
- 2 Tbsp Jalapenos, fresh, minced
- 1/2 cup Clam juice
- 1 tbsp Soy sauce, low sodium Salt and pepper, to taste
Heat a large non-stick skillet over medium-high heat. Season halibut steaks lightly with salt and pepper. Place the steaks in hot skillet and cook approximately 4 minutes per side, until just done. Transfer the steaks to a platter, cover with foil and keep warm. Heat 1 teaspoon of olive oil in the same skillet used to cook the fish. Add the sliced onion, ginger and Oriental 5-Spice powder, tossing the ingredients together, Sauté the mixture for 3 minutes. Add the Mann’s Broccoli Cole Slaw®, red pepper and water, tossing to blend with the onions and ginger. Continue cooking, tossing frequently for about 4 minutes keeping the vegetables very crisp. Remove from heat and blend in 2 tablespoons of chopped cilantro. Keep the vegetables warm. Heat the remaining olive oil in a small skillet over medium-high heat. Add the green onions, pine nuts, and chopped jalapeño peppers. Sauté the mixture for 2 minutes, tossing frequently. Add the clam juice and soy sauce, blending all the ingredients together. Simmer the mixture for about 3 minutes, until liquid is slightly reduced. Season to taste with salt and pepper.
To serve, arrange the vegetables on a warm serving platter. Place the halibut steaks on top of the vegetables. Pour the sauce over the fish, then sprinkle with the remaining 1 tablespoon cilantro.