Grilled Halibut with Cilantro Cabbage Slaw



Alaska Grilled Halibut

  • 2 fresh or frozen Alaska Seafood halibut fillets (mine were about 6 oz. each)
  • Olive oil
  • Onion Powder (optional, to taste)
  • Garlic Powder (optional, to taste)
  • Salt & pepper
  • 1 lemon

Cilantro Cabbage Slaw

  • Two 10 oz. bags angel hair coleslaw (finely shredded green cabbage)
  • 1 cup cilantro leaves (chopped after measured)
  • 1/3 cup olive oil
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 teaspoon ground ginger (add more or less to taste)
  • Dash of onion powder and garlic powder
  • Chopped roasted peanuts for garnish


Grilled Halibut

  1. Preheat grill to medium heat.
  2. Pat fillets dry and brush or mist them lightly with olive oil.
  3. Sprinkle fillets with garlic powder, onion powder and salt/pepper to taste.
  4. Cut lemon in half.
  5. Sear fish and lemon halves (cut side down) on the grill to get cross hatch grill marks.
  6. If necessary, move fish and lemons to a grated grill plate so the fish does not break apart as it cooks.
  7. Cook fillets for about 4 minutes on each side or until the fish is flaky and opaque.

Cilantro Cabbage Slaw

  1. In a large bowl, mix all ingredients (except peanuts) together.
  2. Refrigerate until ready to serve.
  3. Just before serving, garnish with chopped roasted peanuts.