Steps

• Step 1

  Add mayonnaise, sour cream, salt, pepper, dill seed, sugar, sriracha, and vinegar to a small bowl and whisk to combine.

  Ingredients

  • 1/2 Cup mayonnaise

  • 1/2 Cup sour cream

  • 1/2 Tablespoon Salt

  • To Taste black pepper

  • 2 Tablespoon Dill Seed

  • 1 Tablespoon sugar

  • 2 Tablespoon Sriracha

  • 2 Tablespoon white wine vinegar

• Step 2

  In a medium bowl, combine cabbage and carrots and fold in the mayonnaise mixture until the cabbage and carrots are coated. Set aside until ready to eat.

  Ingredients

  • 1 Head shredded cabbage

  • 1 Large Carrot, Peeled, Shaved Thin

• Step 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 4

  Place a dutch oven inside the grill to preheat (about 10 minutes) with enough olive oil to fry fish.

  00:10

  450 ˚F / 232 ˚C

  Ingredients

  • As Needed extra-virgin olive oil

• Step 5

  Rinse all fish fillets and pat dry. Cut fillets into 1” strips.

  Ingredients

  • 1 1/2 Pound halibut, skin removed

• Step 6

  In one bowl combine the all purpose flour, salt and pepper.

  Ingredients

  • 1/2 Cup all-purpose flour

  • 1 1/2 Teaspoon Salt

  • 1 Teaspoon black pepper

• Step 7

  In a separate bowl, beat eggs.

  Ingredients

  • 2 Large eggs

• Step 8

  In a third bowl, combine the panko, parsley and dill.

  Ingredients

  • 1 1/2 Cup panko breadcrumbs

  • 2 Tablespoon dried parsley

  • 1 Teaspoon dried dill

• Step 9

  Dip fish fillets first in the flour mixture, then the eggs and then the panko mixture.

• Step 10

  Place fish sticks in oil and fry for about 3 to 4 minutes, or until they reach an internal temperature of 140℉. Enjoy!

  00:04

  450 ˚F / 232 ˚C

  140 ˚F / 60 ˚C