Grilled Pacific Halibut with Asian Sesame Slaw
Remove the halibut from the refrigerator and allow to come to room temperature for 10 minutes. Meanwhile, heat a grill or grill-pan to medium-high heat. Brush the Halibut filets with the coconut oil and sprinkle evenly with salt and pepper. Grill the filets for 2 minutes on each side, until the fish is opaque, and firm to the touch and flakes easily with a fork. Set aside and tent with foil. Meanwhile, combine the Scallions, Napa Cabbage, red onion and Carrot in a large bowl and set aside. In a small bowl, combine the next 9 ingredients and stir. Just before serving toss the slaw with the dressing. Place a bed of slaw on each plate and top with a Halibut Filet.