Grilled Halibut Sandwiches with Jalapeño Slaw

Ingredients

• Halibut

  Fish, atlantic and pacific, raw

  12 oz or 340g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Grapeseed oil

  2 tbsp or 27g

• Cabbage

  Raw

  ½ head, small or 357g

• Onions

  Raw

  ½ small or 35g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ⅓ cup or 5g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Grapeseed oil

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Hamburger bun

  Mixed-grain

  2 roll or 86g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Cut the halibut fillet in half to make two square pieces. Season both sides generously with salt, pepper, and grapeseed oil. Preheat your grill to medium heat.
2. Prepare the slaw: Using a food processor's slicer blade, mandoline, or sharp knife, thinly slice the cabbage, onion, and jalapeño. Combine them in a mixing bowl with the cilantro. Add the mayonnaise, remaining grapeseed oil, rice vinegar, sugar, and a pinch each of salt and pepper. Toss to combine and refrigerate.
3. Clean and oil the grill grates. Grill the fish over medium heat for 4-5 minutes per side, or until cooked through, adjusting the time based on thickness. Lightly brush the brioche buns with oil and grill briefly to warm.
4. To assemble, layer avocado slices on the bottom bun, followed by the grilled halibut and a generous portion of slaw.

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