A nice summery main dish salad. We weren’t so sure about halibut when the recipes started rolling in from Anchorage, Alaska for our upcoming magazine—we don’t see it too much around here. We went to the effort to find some, and there are a few weeks a year when it isn’t even too expensive. Wow—is it good. We loved all the recipes so much we started coming up with our own as well. Use cod if you can’t find halibut, but it is worth the effort to track some down.

Whisk or shake to combine. Set aside until the fish is done, then shake again before tossing with the greens. Start with about half the dressing; you can add more as desired.
It is important this is all ready when you start cooking the fish, as the fish only cooks briefly and the salad tastes most delicious when the halibut is hot.
Season the halibut with LEMON-PEPPER and then dip in the olive oil. Using an indoor electric grill on medium, or a heavy duty pan on medium, cook the fish 4-6 minutes per side, uncovered. It is hard to grill the small pieces on an outdoor grill, so if you prefer to cook the fish that way, keep it in two half-pound fillets. Cook, covered, over medium coals about 4 minutes per side, then cut into pieces.
Toss the dressing with the greens, add the fish pieces, toss again and serve.
Prep. time: 10 minutes
Cooking time: 8-12 minutes
Serves: 3-4