Pan-Seared Halibut with Wasabi Ginger Mayonnaise

Serves four.

Ingredients:

4 skin-on halibut fillets (4-6 oz. each)

Kosher salt

Freshly ground black pepper

6 Tablespoons extra virgin olive oil

For Mayonnaise:

2 limes (1 for sauce and 1 for garnish)

1 cup light mayonnaise

4 Tablespoons wasabi paste

1 Tablespoon freshly grated ginger root (**Note: When using ginger root, peel off the tough outer skin with small pairing knife. Then grate the inner root -- which has a texture similar to a raw potato. Store remaining ginger root in a plastic bag in the refrigerator or freezer.)

Instructions:

Pat halibut dry and season with salt and pepper. In large nonstick skillet, heat 3 tablespoons olive oil over medium heat until hot but not smoking. Add halibut (2 at a time), and cook for 3-4 minutes, or until golden brown. Turn once and cook for 3-4 minutes. Do the same with the remaining two fillets.

While halibut is cooking, make mayonnaise sauce. Squeeze juice of lime into medium bowl. Add mayonnaise, wasabi, ginger, and pinch of salt. Stir to combine. Taste and add more wasabi or salt if desired.

Slice remaining lime into eight wedges for garnish.

Place each halibut fillet on individual plates. Serve immediately with a dollop of the mayonnaise on top, and two lime wedges on the side. Pass the remaining mayonnaise sauce around the table. Enjoy!!