Pan seared halibut with wasabi yogurt sauce and chili garlic vinaigrette

This is a recipe that you can really dress up and serve for guests or just for yourself. It is a blend of a couple recipes from years ago that I have melded into one recipe and I cook routinely for my husband and I. We love halibut, which is a dense white fish. I buy a large chunk at Costco every month or so and freeze cut into smaller portions. It thaws easy in a baggy under running water.

Things you need for the fish:
2 halibut filets
Canola oil
Salt and Pepper
Grill pan or skillet

Things you need for the wasabi yogurt sauce:
Plain yogurt (fat free, lowfat, original style, your choice)
Prepared wasabi (if powdered, prepare according to directions with water)
1-2 T milk
Salt

Things you need for the chili garlic vinaigrette:
1-2 T Chili garlic sauce (from the Oriental aisle in the grocery store)
2 T Rice wine vinegar (also from the Oriental aisle)
6 T (1/4 c + 2 T) Olive oil
2 t Mustard (Dijon or yellow)
Salt and Pepper

1. Sear the halibut on a hot, lightly oiled grill pan or skillet. About 2.5 minutes per side or until cooked to your preference.

2. Prepare the sauces. Mix the wasabi sauce (by taste) in about 1/2 c yogurt (for two people). Add a little milk to thin the sauce down. Salt to taste. Mix the 1-2 T chili garlic sauce (to taste) in 2T rice wine vinegar. Add the olive oil in and mix. Add the mustard, salt and pepper and mix well.

To serve:
I like to serve the halibut over greens (buy the bag of prewashed assorted baby greens for ease) and drizzle both sauces over the top.

Prep and cook time: under 30 minutes total
Difficulty: Easy to medium (searing fish without over or undercooking it can be challenging).
Toddler Friendly: Feed the kid mac and cheese.