For the salsa: Combine all the vegetables in a bowl. Chop
cilantro finely. Mix rice wine vinegar, sugar
, salt, lime
juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
For the halibut: Season with sea salt
and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula
give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill
and finish in the oven.
Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet
on top. Garnish
with chili threads and microgreens. Add chili oil
to edges of salsa
for color and heat. Enjoy!