To make the Halibut:

1. Bring the halibut to room temperature. Pat the surface of the fish with paper towels to dry thoroughly. Season each side with salt and pepper.
2. Preheat a large frying pan or cast iron skillet over high heat. Add enough grape seed oil until it reaches about 1/8 inch of the side of the pan. Heat until oil starts to shimmer.
3. Carefully add each fillet to the pan, presentation side down, lightly pressing down the flesh with a spatula to create a golden crust.
4. Reduce heat to medium-high and cook for 4 to 5 minutes. When the bottom of the fish is golden brown and not sticking, carefully flip to the other side.
5. Reduce heat to medium-low and heat until cooked through, making sure not to overcook the fillets, about 2 to 4 minutes.

To make the Nuoc Cham: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks. This also makes a great dipping sauce for Asian dishes!

To make the Slaw: In a large mixing bowl, toss together the shredded cabbages, pickled onions, sliced jalapeños, carrots and cilantro. Mix in the Nuoc Cham dressing to your liking.

To make the Quinoa: Cook the quinoa according to package directions. Heat the oil in a separate frying pan over medium-high heat. Sauté the shallots and garlic until translucent, about 2 minutes. Add in the shiitake mushrooms and sauté until mushrooms are golden brown. Add the sautéed veggies to the quinoa.

To plate: Place a layer of the quinoa in the middle of the plate. Place a piece of halibut, golden side up on top of the quinoa. Top the halibut with about ½ cup of the Nuoc Cham slaw. Sprinkle a bit more of the dressing around the sides of the fish. Serve while hot.