For those lazy summer days when you want delicious healthy food with little effort. Kids love it too!
2 medium wild Pacific halibut
1/4 cup olive oil
Cajun or blackening seasoning (Urban Accents Cajun street is my favorite, but anything with paprika will do)
4 handfuls of baby spinach
1 avocado diced
1 ripe mango diced
Shaved Parmesan cheese
1/4 cup Baker & Olive Harissa extra virgin olive oil
1/4 cup Baker & Olive grapefruit balsamic
Salt and pepper
Preheat grill on med-high heat.
Brush both sides of the halibut filets with olive oil and sprinkle generously with Cajun seasoning.
Place filets directly on the grill. Cook approx 3-4 minutes per side. Filet will be slightly blackened and will pull apart easily.
Combine spinach, avocado, mango, parmesan and salt and pepper in a large bowl.
Whisk Harissa live oil and grapefruit balsamic together.
Drizzle over salad and toss.
(If you don't have these ingredients available, any citrus based salad dressing will work well)
Divide salad evenly between 2 bowls. Lay filet on top pf each.