This is my take on a delicious tidbit we enjoyed while vacationing in Alaska on the Kenai River. While our Chef Mike did an excellent job preparing this dish the first time we enjoyed it, I've altered the recipe just a tad by using Dijon Caper Mayonnaise.
Halibut portions the size
Sourdough bread (2 slices per person)
Take Halibut portions and lightly pat dry with paper towel, lightly season both sides with salt. Set aside.
Heat 3 Tablespoons olive oil in a large non-stick skillet over medium heat. Once it starts sizzling, place halibut portions in the pan, searing well on each side (until golden brown).
It will take approximately 1-2 minutes each side.
While the fish is cooking place bread in toaster. Spread toast with dijon caper mayonnaise, add lettuce, sliced tomatoes, halibut and bacon.