Seared Peppered Fish Steaks With Crispy Slaw And Soy Vinaigrette

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup napa cabbage (finely shredded)
• 1/2 cup snow peas (matchstick size strips)
• 1/2 cup carrot (matchstick size strips)
• 4 tuna steaks (or swordfish, or halibut , 1/2 inch thick about 6 oz. each)
• 2 teaspoons pepper (coarsly ground black)
• 2 tablespoons peanut oil (you may use a little more if necessary)
• 2 tablespoons ginger (use fresh ginger cut in matchstick size strips)
• 2 wonton wrappers (cut into matchstick size strips)
• 3 tomatoes (sliced into thin wedges)
• 2 tablespoons soy sauce (this and the following ingredients are for the vinegrette)
• 1 tablespoon canola oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin (sweet rice cooking wine)
• 1 tablespoon lime juice (fresh)
• 1 1/2 teaspoons sugar
• 1 tablespoon ginger (grated)
• 1 teaspoon sesame oil (oriental)
• 1 garlic clove (crushed)

Recipe

• 1 1. combine the cabbage, snow peas, and carrot and toss to blend. sprinkle both sides of the fish with the pepper. cut each fish steak into 3-4 evenly sized pieces. cover vegetables and fish separately and refrigerate for 1-4 hours.
• 2 2. heat 2 t. of the peanut oil in a small skillet over med heat, add 2t. fresh ginger, and fry until golden, under 30 seconds. remove with a slotted spoon and transfer to a peper towel to drain. add the wonton strips and fry until crisp and golden, stirring constantly, about 1 minute. discard the oil.
• 3 3. heat remaining 1 t. peanut oil in a heavy nonstick skillet over high heat until very hot. add tuna and cook until brown and juicy and pale pink in the center, aobut 3 minutes. other fish should be cooked through, about 2 1/2 minutes per side. transfer the fish to 4 plates.
• 4 4. toss half the vinaigrette with the crispy slaw and divide among the 4 plates. sprinkle the ginger and wonton strips over the slaw. spoon the remaining vnaigrette over the fish, dividing evenly. here is the recipe for the soy vinegrette (ingredients listed above).
• 5 5. 2 t. soy sauce, 1t. canola oil, 1 t. rice wine vinegar, 1 t. mirin, 1 t. fresh lime juice, 1 1/2 t. sugar, 1 t. grated ginger, 1 t. oriental sesame oil and 1 small clove garlic, crushed. combine all ingredients in small bowl or jar , cover and refrigerate until ready to use. the vinegrette may be made up to 2 days ahead.