Pan-seared Halibut on Greens with Mayo Sauce

Ingredients:

For the Halibut:

• 2 halibut fillets (about 6 oz each)

• 1 tbsp olive oil or butter

• Salt and black pepper (to taste)

• ½ tsp garlic powder (optional)

• ½ lemon (for squeezing)

• ½ tsp paprika (optional for slight color)

For the Greens:

• 2 cups mixed greens (arugula, spinach, romaine, or any preferred mix)

• ½ cup cherry tomatoes (halved)

• ¼ red onion (thinly sliced)

• 1 tbsp olive oil

• ½ tbsp balsamic vinegar or lemon juice

• Salt and pepper (to taste)

For the Mayo Sauce:

• ¼ cup mayonnaise (Japanese Kewpie mayo works great)

• 1 tsp soy sauce (adds umami)

• ½ tsp honey or maple syrup (for slight sweetness)

• ½ tsp Dijon mustard

• 1 tsp lemon juice

• ½ tsp garlic powder

• ½ tsp sriracha or a pinch of cayenne (optional for heat)

Instructions:

1. Prepare the Sauce

1. In a small bowl, whisk together mayonnaise, soy sauce, honey, Dijon mustard, lemon juice, garlic powder, and sriracha.

2. Taste and adjust seasoning if needed. Set aside.

2. Prepare the Salad

1. In a large bowl, toss mixed greens, cherry tomatoes, and red onions with olive oil, balsamic vinegar (or lemon juice), salt, and pepper.

2. Set aside while you cook the fish.

3. Cook the Halibut

1. Pat the halibut fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.

2. Heat olive oil or butter in a large pan over medium-high heat.

3. Place the fillets in the pan and sear for 3-4 minutes on the first side, until golden brown and crispy.

4. Flip the fillets and cook for another 2-3 minutes, or until the fish flakes easily with a fork. Squeeze fresh lemon juice over the top before removing from heat.

4. Assemble the Dish

1. Divide the dressed greens between two plates.

2. Place the pan-seared halibut on top of the greens.

3. Drizzle or dollop the mayo sauce over the fish (or serve it on the side).

4. Garnish with extra black pepper, a lemon wedge, or microgreens if desired.