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1
To prepare the slaw, toss the cabbage with the salt.
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2
Place in a colander.
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3
Locate a bowl that will fit nicely into the colander, fill it with water, and set it on top of the cabbage.
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4
Set this in the sink.
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5
The weight of the bowl of water will help force water from the cabbage, concentrating its flavor.
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6
In a large bowl, mix the grated apple with the mustard seeds, cilantro, apple cider vinegar, and olive oil.
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7
Give the cabbage a squeeze with those fancy kitchen tools of yours called hands.
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8
Rinse the salt off the cabbage and squeeze again, getting all the liquid out.
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9
Combine the cabbage with the rest of the slaw ingredients and season to taste with salt.
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10
Set aside.
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11
To prepare the marinade, combine all of its ingredients in a small bowl.
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12
To prepare the halibut, place it in a large pan.
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13
Pour the marinade over the fillet and set aside for 20 minutes.
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14
In a grill pan or saute pan over high heat, add the vegetable oil.
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15
Add the halibut, reserving the marinade, and cook until the fish is browned on one side, about 3 to 4 minutes.
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16
Flip the halibut carefully and continue cooking until the fish is thinking about flaking, but not quite yet flaking, about 8 minutes per inch of fish (measured at its thickest point).
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17
The fish will continue to cook a bit more after you take it from the heat.
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18
Transfer the fish to a platter.
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19
Add the marinade to the pan (or get out a fresh pan if you grilled the fish) and cook the marinade over high heat for 5 to 7 minutes, until the liquid evaporates and the jalapenos and onions are lightly charred.
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20
Then add the marinade back on top of the fish, which, by this point, should be flaking nicely.
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21
Set up the best taco bar youve ever seen, with warmed tortillas; bowls of sour cream, guacamole, and red cabbage slaw; the platter of halibut with charred jalapenos and onions; limes; shot glasses filled with good tequila; and beer, lots of beer.
