By Allison Sayer

This salad has just four ingredients, but each ingredient has a strikingly different flavor and texture. You can cook the squash the day before, since it takes a long time. 

Ingredients:
1 medium sized fillet of halibut
1 butternut squash
1 head romaine lettuce
Dressing of your choice (I personally like the combination of blue cheese with squash)

Instructions:

• Cut a butternut squash in half, remove seeds, and place on an oiled cookie sheet in a 375 degree oven. Leave in the oven until the fleshy side is charred - check it after a half hour and then every 15 minutes. It can take an hour or more depending on the size of the squash. For more charring, you can cut the squash longitudinally into four sections instead of two. 

• Once your squash is ready, prepare your halibut.

• Remove skin.

• Rinse the fillet and then pat until quite dry.

• Heat a thin layer of high-temperature oil (canola, avocado, grapeseed, etc.) in a skillet.

  • It is very helpful to have one of those mesh covers to prevent oil from splattering. Don’t use a lid, however, as this will steam the fish. 

• Add halibut when the oil reaches a temperature that sizzles a drop of water. Set a timer for three minutes. 

• Flip the fillet after three minutes and set a timer for three more minutes. 

• Turn off the heat and allow the fillet to rest, in the pan, until it reaches room temperature.

• Meanwhile, chop your lettuce and chunks of squash into a large bowl. 

• Transfer fish to your salad bowl, lightly break up with a spatula, and toss with dressing!

Check out other ways Allison cooks her catch with:
CYC: Peel-and-Eat Shrimp

CYC: Salmon Croquettes