2 six-ounce boneless halibut filets
2 tablespoons blackening spice
1 tablespoon canola oil
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.
Combine all of the above ingredients and set aside.
Toss the above ingredients with the salad dressing. Place warm halibut filet on top and serve.