Seared Halibut

INGREDIENTS:
Two 6oz. portions of fresh halibut filet
5oz of baby arugula
3 oz of red onion-sliced thin
Juice from one lemon
8 oz of sliced yellow squash
5 oz of grape tomatoes
8 leaves of fresh basil
Garlic oil-made by roasting whole garlic cloves in olive oil until soft
Salt & pepper

PREPARATION:
Salt & pepper each halibut filet
In a hot sauté pan, sear the halibut filet in 2oz of the garlic oil, remove the halibut when cooked firm. The outside should just begin to brown.

Using the same hot oil, sauté the yellow squash & tomatoes, adding oil if needed. Salt & pepper to taste.

In a small mixing bowl, combine the fresh lemon with some of the uncooked garlic oil and toss the onions and fresh arugula.

Serving Instructions Plate the dressed arugula and sliced onions to create a bed for the halibut. Serve the cooked squash & tomato on the side of the plate. Spoon a small amount of the hot oil over the halibut and garnish on top of the filet with four leaves of the fresh basil.

Serves Two

Source: Ciao Restaurant, Tulsa