Name: Michele's Lemon Pepper Pan Seared Alaskan Halibut served over Organic Spring Salad
Prep time: P0Y0M0DT0H45M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H49M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 4 halibut fillets, cut into 1-inch by 4-inch strips; 1/2 cup lemon pepper (without msg added); 2 tablespoons garlic oil; 1 1/2 pounds field greens; Roasted Garlic and Sun-Dried Tomato Dressing, recipe follows; 1/4 cup roasted garlic puree; 1/2 cup finely chopped sun-dried tomatoes; 1/4 cup finely chopped basil; 3/4 cup raspberry vinegar; 1 cup light olive oil

Directions

Dredge fillets in lemon pepper. Over low to medium heat, add garlic oil to coat pan. Add dredged fillets to pan and cook 2 minutes, each side. Place fillets on a bed of greens and top with Roasted Garlic and Sun-Dried Tomato Dressing.

Roasted Garlic and Sun-Dried Tomato Dressing:

Add all ingredients together and mix well.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michele Faurot, Cafe Michele, Talkeetna, AK

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Michele's Lemon Pepper Pan Seared Alaskan Halibut served over Organic Spring Salad

Roasted Garlic and Sun-Dried Tomato Dressing:

Roasted Garlic and Sun-Dried Tomato Dressing:

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