Avocado Pineapple Salad with Halibut
www.outwestlifestyle.com Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Servings: 4
Ingredients
Halibut
- 4 fillets halibut or other white fish about 1 inch thick
- 2 tbsp. olive oil
- 1 tsp. minced garlic
- 1/4 cup white wine
- 2 tbsp. butter
Avocado Pineapple Salad
- 4 cups fresh herb salad greens
- 2 avocados outer shell and pit removed, sliced
- 1 small pineapple skinned, cored, sliced in long strips
Agave Lime Dressing
- 1/2 cup fresh lime juice
- 2 tsp. agave nectar
- 1 tsp. Dijon mustard
- 2 tbsp. olive oil
- 1/2 tsp. cracked black pepper
- 1-2 pinch salt
Instructions
Halibut
- Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
- Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
- Remove and place on top of avocado pineapple salad.
Avocado Pineapple Salad
- Gently combine avocado and pineapple with fresh herb green mix. Drizzle agave lime dressing over the top (You may have extra - just cover, refrigerate and save for later) Divide into 4 portions and top each with halibut.
Agave Lime Dressing
- Combine lime juice, agave and Dijon mustard. Slowly whisk in olive oil. Season with cracked black pepper and salt.