For the Salad: 1/3 head green cabbage, shredded 1/3 head red cabbage, shredded 1 large carrot, grated ½ yellow onion, thinly sliced ½ cup apple cider vinegar or red wine vinegar ¼ cup water ½ tsp. salt ½ tsp. brown sugar 1 tsp. dried oregano 1 tsp. red pepper flakes For the fish: 2, 4–6 oz. halibut filets, grilled (cod can be substituted) Olive oil Salt & pepper, to taste ½ tsp. red pepper flakes 1 lime 1 orange For the bowls: 4Sisters Jasmine rice, cooked Avocado, sliced Pico de Gallo To make the salad, combine the cabbage & carrot and drizzle with remaining mixed ingredients, stirring well (You can use your favorite pre-made cabbage mix, if desired). Cover & refrigerate at least 2 hours prior to serving. Preheat the grill to medium high heat. Drizzle the fish with olive oil, season with salt, pepper, & red pepper flakes. Grill the fish for 5-6 minutes per side, or until fully cooked & golden brown (fish will flake easily when done). Remove cooked fish from grill, squeeze fresh lime & orange juice over grilled fish, add more salt & pepper, if needed. To assemble the bowl, place warm cooked rice in a bowl, add fish, avocado, Pico de Gallo, & more salt & pepper, if needed. Serve right away! Serves 4.