Seared Peppered Fish Steaks With Crispy Slaw and Soy Vinaigrette

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   1.

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   Combine the cabbage, snow peas, and carrot and toss to blend.

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   Sprinkle both sides of the fish with the pepper.

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   Cut each fish steak into 3-4 evenly sized pieces.

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   Cover vegetables and fish separately and refrigerate for 1-4 hours.

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   2.

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   Heat 2 T. of the Peanut Oil in a small skillet over med heat, add 2T.

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   fresh ginger, and fry until golden, under 30 seconds.

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   Remove with a slotted spoon and transfer to a peper towel to drain.

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    Add the wonton strips and fry until crisp and golden, stirring constantly, about 1 minute.

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    Discard the oil.

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    3.

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    Heat remaining 1 t. peanut oil in a heavy nonstick skillet over high heat until very hot.

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    Add tuna and cook until brown and juicy and pale pink in the center, aobut 3 minutes.

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    Other fish should be cooked through, about 2 1/2 minutes per side.

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    Transfer the fish to 4 plates.

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    4.

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    Toss half the vinaigrette with the crispy slaw and divide among the 4 plates.

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    Sprinkle the ginger and wonton strips over the slaw.

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    Spoon the remaining vnaigrette over the fish, dividing evenly.

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    Here is the recipe for the Soy Vinegrette (ingredients listed above).

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    5.

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    2 T. soy sauce, 1T.

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    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.

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    Combine all ingredients in small bowl or jar , cover and refrigerate until ready to use.

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    The vinegrette may be made up to 2 days ahead.

* Per serving · 4 servings · Values may vary.