UDON Noodle Salad: Reserve 1-1/2 cups of the dressing (or 6 Tbsp. of the dressing for trial recipe) and 3 Tbsp. of the lime juice (or 2-1/4 tsp. lime juice for trial recipe). Combine remaining ingredients. Refrigerate until ready to use.
FOR each serving: Season 1 fish fillet with salt and black pepper. Heat 1 tsp. of the sesame oil in skillet on medium-high heat. Add fish; cook 2 min. on each side or until fish flakes easily with fork.
TOSS 1 cup of the napa cabbage with 2 tsp. of the remaining dressing; place on serving plate. Top with 1 cup of the Udon Noodle Salad and fish. Brush fish with 1/4 tsp. of the remaining lime juice.