2 6-ounce halibut filets
pinch of sea salt
pinch of black cracked pepper
¼ tablespoon basil, chopped
¼ tablespoon garlic, crushed
1 tablespoon vegetable oil
1 tablespoon extra virgin olive oil
1 tablespoon good quality balsamic vinegar
4 cups baby spinach
¼ cup mushrooms, sliced
½ cup asparagus spears, blanched, cut in pieces
¼ cup pear tomatoes, cut in half
½ cup mandarin oranges, canned
¼ feta cheese, crumbled
Coat the halibut with a touch of vegetable oil, then season with the salt, pepper, basil and garlic. In a sauté pan over medium-high heat, sear the filets for 1½ to 2 minutes per side.
Toss salad ingredients together and top with hot halibut.