I made this the night I wanted “impressive dinner” energy without committing to an impressive amount of effort, and broiling the fish basically did the hard work while I pretended I planned it all along.

The slaw happened because I needed something crunchy and bright to balance the sweet-smoky glaze, and also because cashews make everything taste like you have your life together.

I’ve served this to people who “don’t like fish,” and somehow they still went back for seconds—nothing says confidence like a shiny glaze and a lemon wedge flourish.

Sweet Smoke Broiled White Fish with Sesame Cashew Slaw

This is broiled fish that tastes like you put in “all-day flavor” effort—without actually sacrificing your afternoon to the cooking gods. A sweet-smoky honey-balsamic glaze meets a warm sesame slaw with shallots, roasted garlic, and cashews, because crunch is non-negotiable.

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Prep Time 15

Cook Time 12

Course Main Course

Servings

Ingredients

1 1/2 teaspoons kosher salt divided
1/2 teaspoon black pepper
1 teaspoon ground mustard
2 tablespoons honey
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon liquid smoke
4 white fish fillets about 6 ounces each
1 tablespoon sesame oil
1 teaspoon roasted garlic
2 shallots finely chopped (about 1/2 cup)
6 cups coleslaw mix about 14 ounces
3 tablespoons citrus rice vinegar
1/2 cup roasted cashews
2 green onions sliced
Lemon wedges

Instructions

Make the Sweet-Smoke Glaze: In a measuring cup or bowl, whisk together 1 teaspoon of the kosher salt, black pepper, ground mustard, honey, balsamic vinegar, olive oil, and liquid smoke until smooth. Set aside a few tablespoons of the glaze for brushing at the end.
Coat the Fish: Line a rimmed baking sheet with foil. Place the fish fillets on the sheet and spoon the remaining glaze over them, turning the fish to coat as evenly as you can.
Broil the Fish: Preheat the broiler on high and position a rack about 6 inches from the heat. Broil the fish until browned on top and it flakes easily, about 8 to 10 minutes, watching closely near the end since broilers run wild.
Start the Slaw Base: While the fish broils, heat the sesame oil in a saucepan or deep skillet over medium heat. Stir in the roasted garlic for about 30 seconds, just until fragrant.
Soften the Shallots: Add the chopped shallots and the remaining 1/2 teaspoon kosher salt. Cook, stirring, until the shallots soften, about 2 to 3 minutes.
Wilt the Slaw: Add the coleslaw mix and pour in the citrus rice vinegar. Toss to coat, cover with a lid, and cook until lightly wilted but still crisp, about 2 to 3 minutes.
Finish the Slaw: Transfer the warm slaw to a mixing bowl and toss in the roasted cashews.
Brush and Serve: Remove the fish from the oven and brush with the reserved glaze for extra shine and flavor. Serve the fish over the sesame cashew slaw, top with sliced green onions, and squeeze lemon over everything right before eating.

Video Recipe

Sweet Smoke Broiled Fish with Sesame Cashew Slaw: Lazy-Genius Tips, Swaps, and “I’ve Made This Too Much” Wisdom

You’re about to skip at least three avoidable kitchen mistakes and still end up looking weirdly competent. Consider this the cheat code section.

Broiler Reality Check (AKA: The Dragon in Your Oven)

Broilers are moody, unpredictable, and absolutely not your friend, so don’t walk away like you’re “just checking something.” If you can’t see the fish, the fish is already plotting against you. Keep the rack around 6 inches from the heat, and if your fillets are thick, slide the pan down a notch and give it a little extra time instead of burning the top into fish jerky.

Pick the Right Fish So You’re Not Sad at Dinner

This works best with firm white fish that won’t fall apart the second you look at it—think cod, halibut, or mahi-mahi if you’ve got it. Thin, delicate fillets can still work, but you’ll want to shave off a couple minutes under the broiler and accept that perfection is not the goal. The goal is “delicious and done,” not “restaurant plating with tweezers.”

Reserve Glaze Like an Adult (Even If You’re Not Feeling Adult)

If you want that glossy “wow” finish, save a few spoonfuls of glaze before you start slathering. Otherwise you’ll be scraping the pan drippings like a raccoon with a spoon, and honestly, I’ve been there. Reserve first, brush later—future you will feel deeply respected.

No Liquid Smoke? You Can Still Be Dramatic

Liquid smoke is the shortcut to “I cooked this outside” vibes, but if you don’t have it, don’t panic-buy a bottle you’ll use twice a year. A tiny pinch of smoked paprika can nudge you in the same direction, or you can just lean into the honey-balsamic combo and call it a day. Not every dinner needs to taste like a campfire had a personality.

Honey Swap Options for When You’re Out (Again)

Maple syrup works great here if honey is missing in action, and it gives the glaze a slightly richer vibe. Brown sugar can work too, but dissolve it well so it doesn’t feel gritty or weird. If your sweetener is “whatever’s sticky in the pantry,” you’re still doing fine.

Slaw Shortcuts That Save Your Sanity

Bagged coleslaw mix is already a power move, and you should never apologize for it. If you only have shredded cabbage, toss in a grated carrot if it’s around, but don’t stress if it’s not—this isn’t a vegetable pageant. Pre-cut produce is not cheating; it’s modern survival.

Roasted Garlic Isn’t Mandatory, Just Bossy

Roasted garlic is mellow and sweet, but regular minced garlic works too—just use less and cook it briefly so it doesn’t go bitter. Garlic powder can fill in if that’s what you’ve got, especially on a weeknight when your motivation is running on fumes. The best garlic is the one you’ll actually use instead of staring at dramatically.

Shallot Alternatives for Normal Humans

Shallots are great, but if you only have a yellow onion, use it—just chop it small and cook it until soft. Green onions can also step in and keep things lighter, especially if you want more freshness in the slaw. Use what’s in the house, not what a fancy recipe author assumes is casually rolling around your crisper drawer.

Vinegar Swaps That Still Taste Bright

Citrus rice vinegar is lovely, but plain rice vinegar works perfectly, and apple cider vinegar is a decent backup if you like a little tangy punch. If you’re using a sharper vinegar, you might want a tiny drizzle more honey in the slaw to balance it. The only wrong vinegar is the one you spill all over the counter and pretend didn’t happen.

Cashew Replacements for When Your Nuts Are… Elsewhere

Roasted peanuts, almonds, or even sunflower seeds will give you that crunchy contrast if cashews aren’t happening. If your nuts are unsalted, add a pinch of salt after tossing so the slaw doesn’t taste flat. Crunch is the whole personality here, so don’t skip it unless you enjoy sadness.

Make-Ahead and Storage Without the Soggy Regret

The fish is best fresh, but leftovers still slap if you reheat gently—think low oven or air fryer so it doesn’t turn into dry fish confetti. The slaw will soften overnight, so if you’re planning ahead, keep the cashews separate and toss them in right before serving. Nobody deserves Day-After Slaw That Eats Like Warm Laundry.

The “I’m Busy” Serving Upgrade

If you want maximum payoff with minimum effort, serve this over microwave rice, store-bought noodles, or even toasted bread like an open-faced situation. A little extra lemon right before eating makes everything taste brighter and more intentional, like you had a plan. Lemon is basically edible confidence—use it.

Wildly Addictive Sweet Smoke Broiled White Fish with Sesame Cashew Slaw

Sweet Smoke Broiled White Fish with Sesame Cashew Slaw