Seared Halibut
with Green Salad

This is show-stopping delcious! All WLS patients tolerate fresh greens differently. Measure your WLS portion according to your tolerance.

Prep and Cook Time: 15 minutes

Ingredients:
4 - 6oz halibut steaks or fillets
1/2 lb mixed salad greens
4 medium cloves garlic, pressed
3 tablespoons fresh chopped sage
Juice & Zest of two lemons
3 tablespoons extra virgin olive oil
salt, cracked black pepper to taste
zest of one lemon

Directions:
Divide lettuce mixture on 4 plates.

Preheat a 12-inch stainless steel skillet over medium high heat for 2 minutes. Do not use oil or cooking spray. While pan is heating chop sage and garlic and juice lemons.

Rub halibut with 1 tablespoon lemon juice and season with a little salt and pepper. Cook for 2-3 minutes on each side in hot pan. Fish will be opaque when done. Remove from pan and place on salad greens.

In same pan add garlic, sage and lemon juice to hot pan and heat for about 30 seconds.

Turn off heat and add olive oil whisking to combine. Drizzle over salads and season with salt and cracked black pepper. Garnish with lemon zest & serve.

Note: A WLS patient should be able to eat 3 ounces of the halibut. Store the remainder with the greens in an airtight container and enjoy for lunch the following day.

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