Alaskan halibut with champagne strawberry vinaigrette

This is the best spring time salad ever! If you don’t like strawberries, you can replace them with your favorite berries!

Vinaigrette
1/2 c. champagne vinegar
1 1/2 c. canola oil
1/4 c honey
1 clove garlic
6 fresh strawberry
2 tb cream
Fresh mint leaves
Salt and pepper

1. Place vinegar, honey, garlic and strawberries in to blender.
2. Blend on medium speed, once everything is pureed, slowly incorporate canola.
3. Add cream and season with salt and pepper.
4. Chop mint leaves and fold into dressing.

Halibut

1 # fresh halibut
Canola oil
Salt and pepper

1. Cut halibut in 2 portions.
2. Place a 9” sauté pan on medium heat.
3. Lightly coat fish in canola oil then season it salt and pepper.
4. Place fish in to hot pan.
5. Sear for 3 minutes then turn over, place pan in 350 degree oven for 3 minute

Salad

You can use what ever you want in your salad, Here are some of my favorite thing to put in

1. Spinach
2. Baby salad greens
3. Cucumbers
4. Walnut or pecan
5. Fresh Strawberry
6. Goat cheese