Serves 12

3 lbs. halibut fillet, skinned
1/3 cup Dijon mustard
1/3 cup plain yogurt
1/2 cup vegetable oil
6 cups mixed salad greens
2 cups raspberries for garnish
mint sprigs

Raspberry vinaigrette:
2 Tbs. Dijon mustard
2 Tbs. raspberry vinegar
1 tsp. salt
2 cloves garlic, crushed
1 cup olive oil

Cut halibut into 12 portions and place on cookie sheets. Combine mustard, yogurt and oil. Spread a tablespoon over each portion of halibut. Cover and refrigerate about 2 hours. Cut greens in bite size pieces, place in large bowls, cover and refrigerate until a few hours before serving.

Grill or broil halibut 4-5 minutes per side and cool to room temperature. Refrigerate, covered up to 1 day before serving.

Just before serving: Toss greens with raspberry vinaigrette. Spread on large platters. Place halibut over greens and sprinkle with fresh raspberries and mint sprigs.

To make raspberry vinaigrette, combine ingredients and mix well.
(Louise Fiszer)