Recipe courtesy of Michele Faurot

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

  • Level: Easy
  • Total: 49 min
  • Prep: 45 min
  • Cook: 4 min
  • Yield: 4 servings
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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

Roasted Garlic and Sun-Dried Tomato Dressing:

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

  1. 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:

  1. Add all ingredients together and mix well.
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