Moroccan Halibut + Southwest Salad

It is getting hot in Philly already and for some strange reason that makes me hungry for fish. Halibut was fresh and on sale so that decided that. I started with a recipe from epicurious.com and, as usual, improvised.

Moroccan Halibut

2           5-10 oz piece of Halibut
some    Cayanne
some    Smoked Paprika
some    Cinnamon
some    Garlic Powder

Rinse the fish and pat dry. Place on a plate skin side down sprinkle with kosher or sea salt. Then proceed to sprinkle an even coat of all four spices on the fish.

Melt 1 Tb of butter - or generously coat- in a saute pan. Heat until the butter just begins to brown. Place fish spice side down and let it sear. Cook on both side approx 4-5 minutes until the flesh is slightly opaque.

Southwest Salad
4          Ripe tomatoes, seeded and sliced
1          Yellow bell pepper
1/3 C   Thinly sliced sweet onion -or- green onion
1/3 C   Vegetarian refried beans
4 C      Spinach, chopped
1/3 C   Feta

Dressing:
3 T       Braggs Aminos Acid
1/2       Lime
1/2 t     Cumin
1/2 t     Garlic Powder
some    Smoked Paprika

Mix salad ingredients. Mix dressing ingredients. Mix it all together! I was using what I had but I think next time I'll probably add some corn and black beans too.