Miso Mandarin Halibut with Mint and Cashews

Serves 4


¾ orange pepper cut into thin strips
½ small shallot cut into thin slices
2 T grape seed oil, or other light, high-heat oil


  • Prep the trout by cutting through the middle of the skin holding the two opposing filets together, if connected. Pat dry. Season with salt and pepper. Set aside.

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