FRESH GRILLED HALIBUT SALAD

WITH BLUEBERRY DRESSING            6^th Street Grill, Eugene

 

This needs a little commentary.  Kathy and I were in Eugene for Mike’s (our youngest son’s) college graduation in 1999.  He took us to this restaurant for lunch a day or two before the ceremony.  The salad was wonderful.  When I asked the waitress for the recipe, she brought over the chef who talked about how he put the dish together.  I got most of it down on paper but was having difficulty concentrating because of the pearl stud he had on the top of his tongue that looked like a blob of spittle!   

4 - 6     ounces of fresh halibut (other firm white fish may be substituted)

1 cup of spicy salad greens, mescalin

enough fresh Blackberry Salad Dressing to just moisten.