Michele's Lemon Pepper Pan Seared Alaskan Halibut served over Organic Spring Salad

• 4 halibut fillets, cut into 1-inch by 4-inch strips
• 1/2 cup lemon pepper (without msg added)
• 2 tablespoons garlic oil
• 1 1/2 pounds field greens
• Garlic and Sun-dried tomato dressing, recipe follows
• 1/4 cup roasted garlic puree
• 1/2 cup finely chopped sun-dried tomatoes
• 1/4 cup finely basil
• 3/4 cup raspberry vinegar
• 1 cup light olive oil

1. Dredge fillets in lemon pepper.
2. Over low to medium heat, add garlic oil to coat pan.
3. Add dredged fillets to pan and cook 2 minutes, each side.
4. Place fillets on a bed of greens and top with Garlic and Sun-dried Tomato Dressing.
5. Add all ingredients together and mix well

lemon pepper, garlic oil, greens, garlic, garlic puree, tomatoes, basil, raspberry vinegar, light olive oil

Taken from www.foodnetwork.com/recipes/micheles-lemon-pepper-pan-seared-alaskan-halibut-served-over-organic-spring-salad-recipe.html (may not work)