Nakano Seasoned Rice Vinegar

Grilled Pacific Halibut with Asian Sesame Slaw

Serves 4


  • 4 6 oz portions of Wild Halibut Filet, center cut, skin removed
  • Tbsp coconut oil
  • Tsp sea salt
  • freshly ground black pepper
  • 3 scallions, washed, trimmed and thinly sliced on an angle
  • ½ head shredded Napa cabbage
  • 1 small red onion, thinly sliced
  • 1 large carrot, shredded
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp fresh lime juice
  • 2 Tbsp vegetable oil
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp Nakano Rice Vinegar
  • 1 Tbsp dark brown sugar
  • 1 teaspoon Asian sesame oil
  • 1 ½ teaspoons black sesame seeds
  • 8 grinds fresh black pepper


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.

Dara Lyubinsky
Dara Lyubinsky