Ingredients

• Nonstick aluminum foil
• 1 ½ lb firm white fish fillets (such as cobia, swordfish, or mahi-mahi)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• ¼ teaspoon ground mustard
• ¼ cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• ½ teaspoon liquid smoke
• 2 tablespoons presliced green onions

Steps

1. Preheat broiler on high; place oven rack 6 inches from heating element. Line baking sheet with foil. Always check fish for bones (wash hands).
2. Whisk salt, pepper, mustard, honey, vinegar, olive oil, and liquid smoke until blended (reserve ¼ cup for later use). Place fish in sauce and let stand 10 minutes to marinate.
3. Place fish on baking sheet (discard marinade); broil 4 minutes. Brush with remaining ¼ cup sauce and broil 2–4 more minutes and until fish is 145°F (or opaque and separates easily). Drizzle with any remaining sauce and top with onions. Serve.

Ingredients

• 3 oz shallots, finely chopped
• 3 tablespoons sesame oil
• 1 tablespoon minced roasted garlic
• 1 (16-oz) bag shredded 3-color coleslaw mix
• ¾ teaspoon kosher salt
• ¼ cup seasoned rice vinegar
• ½ cup roasted cashews

Steps

1. Chop shallots. Place sesame oil and garlic in large sauté pan on medium; cook and stir 1–2 minutes. Add shallots; cook and stir 2–3 more minutes or until shallots are soft.
2. Stir in slaw, salt, and vinegar until evenly coated. Cover and reduce heat to medium-low; cook 2–3 minutes, stirring occasionally, or until slaw is tender. Stir in cashews. Serve.