soy ginger glazed halibut with asian slaw
soy ginger glazed halibut with asian slaw with halibut fillets, peanut oil, fresh ginger, garlic, soy sauce, honey, fresh lime juice, green onion, sea salt, fresh ground black pepper, rice vinegar, fresh ginger, white miso, light olive oil, sea salt, fresh ground black pepper, napa cabbage, snow peas, red pepper, green onions, peanuts
halibut fillets, peanut oil, fresh ginger, garlic, soy sauce, honey, fresh lime juice, green onion, sea salt, fresh ground black pepper, rice vinegar, fresh ginger, white miso, light olive oil, sea salt, fresh ground black pepper, napa cabbage, snow peas, red pepper, green onions, peanuts
- 4.0 halibut fillets
 - 2.0 teaspoon peanut oil
 - 2.0 teaspoon fresh ginger
 - 1.0 clove garlic
 - 0.2 cup soy sauce
 - 2.0 tablespoon honey
 - 0.2 cup fresh lime juice
 - 2.0 tablespoon green onion
 - 0.5 teaspoon sea salt
 - 0.5 teaspoon fresh ground black pepper
 - 3.0 tablespoon rice vinegar
 - 1.0 teaspoon fresh ginger
 - 2.0 tablespoon white miso
 - 0.2 cup light olive oil
 - sea salt
 - fresh ground black pepper
 - 2.0 cup napa cabbage
 - 0.5 cup snow peas
 - 0.5 cup red pepper
 - 0.2 cup green onions
 - 2.0 tablespoon peanuts

- set the smart oven attachment base pan with heating element and steamer water basin pan on the oven rack.
 - fill water basin pan with 4 cups of water cover with lid and place in oven.
 - select steam mode and preheat 10 minutes.
 - whisk together peanut oil, ginger, garlic, soy sauce, honey, lime juice, green onion, salt and black pepper in medium bowl.
 - measure 1/4 cup glaze for fish.
 - set aside.
 - bring remaining glaze to a simmer over low heat.
 - cook 1 minute and turn off heat.
 - add green onions.
 - arrange fish fillets on perforated steamer tray.
 - brush with soy ginger glaze, cover with lid and place in oven.
 - steam for 8 10 minutes, until fish flakes easily with fork.
 - serve immediately with cooked soy ginger glaze.
 - combine rice vinegar, ginger, miso and olive oil in jar with tight fitting lid.
 - shake to combine.
 - season with salt and pepper if needed.
 - toss napa cabbage, snow peas and red pepper in large bowl.
 - drizzle with dressing and toss.
 - can be made 1 hour ahead and stored in refrigerator.
 - before serving, sprinkle with green onions and peanuts.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4.0 halibut fillets
- 2.0 teaspoon peanut oil
- 2.0 teaspoon fresh ginger
- 1.0 clove garlic
- 0.2 cup soy sauce
- 2.0 tablespoon honey
- 0.2 cup fresh lime juice
- 2.0 tablespoon green onion
- 0.5 teaspoon sea salt
- 0.5 teaspoon fresh ground black pepper
- 3.0 tablespoon rice vinegar
- 1.0 teaspoon fresh ginger
- 2.0 tablespoon white miso
- 0.2 cup light olive oil
- sea salt
- fresh ground black pepper
- 2.0 cup napa cabbage
- 0.5 cup snow peas
- 0.5 cup red pepper
- 0.2 cup green onions
- 2.0 tablespoon peanuts

 ### Assistant: The ingredients you'll need are:
- 4.0 halibut fillets
- 2.0 teaspoon peanut oil
- 2.0 teaspoon fresh ginger
- 1.0 clove garlic
- 0.2 cup soy sauce
- 2.0 tablespoon honey
- 0.2 cup fresh lime juice
- 2.0 tablespoon green onion
- 0.5 teaspoon sea salt
- 0.5 teaspoon fresh ground black pepper
- 3.0 tablespoon rice vinegar
- 1.0 teaspoon fresh ginger
- 2.0 tablespoon white miso
- 0.2 cup light olive oil
- sea salt
- fresh ground black pepper
- 2.0 cup napa cabbage
- 0.5 cup snow peas
- 0.5 cup red pepper
- 0.2 cup green onions
- 2.0 tablespoon peanuts


You can follows these steps to make the recipe:
- set the smart oven attachment base pan with heating element and steamer water basin pan on the oven rack.
- fill water basin pan with 4 cups of water cover with lid and place in oven.
- select steam mode and preheat 10 minutes.
- whisk together peanut oil, ginger, garlic, soy sauce, honey, lime juice, green onion, salt and black pepper in medium bowl.
- measure 1/4 cup glaze for fish.
- set aside.
- bring remaining glaze to a simmer over low heat.
- cook 1 minute and turn off heat.
- add green onions.
- arrange fish fillets on perforated steamer tray.
- brush with soy ginger glaze, cover with lid and place in oven.
- steam for 8 10 minutes, until fish flakes easily with fork.
- serve immediately with cooked soy ginger glaze.
- combine rice vinegar, ginger, miso and olive oil in jar with tight fitting lid.
- shake to combine.
- season with salt and pepper if needed.
- toss napa cabbage, snow peas and red pepper in large bowl.
- drizzle with dressing and toss.
- can be made 1 hour ahead and stored in refrigerator.
- before serving, sprinkle with green onions and peanuts.
- .

