Post by marlaoh on Apr 2, 2004 11:00:38 GMT -6
Blackened Halibut Salad
2 six-ounce boneless halibut filets
2 tablespoons blackening spice
1 tablespoon canola oil
Method:
Dust both sides of halibut in blackening spice.
In a heavy sauté pan, add the canola oil and heat to medium high. Sauté halibut for two to three minutes per side (make sure your kitchen is well ventilated) or, place filets over medium high heat on the barbecue and cook for 2 to 3 minutes per side.
Dressing Ingredients:
¼ cup extra virgin olive oil
1 clove garlic, crushed
¼ teaspoon fresh cracked black pepper
pinch of salt
¼ cup red wine vinegar
½ tablespoon blackening spice
1 tablespoon fresh cilantro, chopped
Method:
Combine all of the above ingredients and set aside.
Salad Ingredients:
4 cups of your choice of field greens or romaine lettuce
1 tomato, cored & diced
½ cup frozen corn, thawed
½ cup mandarin orange slices, drained.
½ cup jicama, diced into ½ inch cubes
Salad Method:
Toss the above ingredients with the salad dressing. Place warm halibut filet on top and serve.
2 six-ounce boneless halibut filets
2 tablespoons blackening spice
1 tablespoon canola oil
Method:
Dust both sides of halibut in blackening spice.
In a heavy sauté pan, add the canola oil and heat to medium high. Sauté halibut for two to three minutes per side (make sure your kitchen is well ventilated) or, place filets over medium high heat on the barbecue and cook for 2 to 3 minutes per side.
Dressing Ingredients:
¼ cup extra virgin olive oil
1 clove garlic, crushed
¼ teaspoon fresh cracked black pepper
pinch of salt
¼ cup red wine vinegar
½ tablespoon blackening spice
1 tablespoon fresh cilantro, chopped
Method:
Combine all of the above ingredients and set aside.
Salad Ingredients:
4 cups of your choice of field greens or romaine lettuce
1 tomato, cored & diced
½ cup frozen corn, thawed
½ cup mandarin orange slices, drained.
½ cup jicama, diced into ½ inch cubes
Salad Method:
Toss the above ingredients with the salad dressing. Place warm halibut filet on top and serve.