Grilled Halibut Salad

Mediterranean seasonings spice up the halibut, a firm, mild-flavored fish perfect for grilling. Mild romaine hearts blend with thinly sliced, bitter radicchio for the salad greens, and honey, mustard and lime add a sweet, refreshing zest to the dressing. Warm olive or semolina bread makes a lovely accompaniment to this light dish.

Serves 4

Salad
1 package (12 oz) romaine hearts, washed and torn
1 cup radicchio, thinly sliced
1 cup red bell pepper, chopped Dressing
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice (1–2 limes depending on juiciness)
2 TB mild honey
1/2 tsp dry mustard powder
sea salt, to taste
Cayenne pepper, to taste Fish
2 lbs halibut steak, skin removed
extra virgin olive oil for brushing
mediterranean seafood seasoning (packaged)

Place romaine, radicchio and red pepper in a large serving bowl. Mix the dressing ingredients together and set aside. Prepare halibut by brushing both sides with olive oil and sprinkling with seafood seasoning.
Grill, turning just once until fish is just cooked through. A good rule of thumb is about 10 minutes per inch of fish. When fish is almost done, toss salad with dressing. To serve, arrange large chunks of grilled fish decoratively over salad.