Seared Halibut Salad Print Email

14 – 16 oz fresh Alaska halibut
Tony's Taste of Tokyo, Harissa or Salmon Rub
Picual olive oil, or olive oil and canola oil blend
Tony's Mango salsa, or Prepared tropical salsa
Spring Greens, Baby Spinach, shredded lettuce or a combination
cooked rice

Skin salmon, rinse and coat in seasonings to taste. Heat a large, heavy, stick-free pan over medium to medium high heat.

Drizzle pan with oil and sear halibut, reduce heat and sauté until almost done. Spoon a cup of prepared salsa over the halibut and warm through.

Serve over greens and rice with a little more of the fresh salsa. – Chef Mick (Michaelangelo) Rosacci, --

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