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1
Whisk together the flour, salt, and pepper until well combined; set aside.
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2
Set a cast iron frying pan over medium-high heat.
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3
Add the canola oil.
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4
Find the smooth side of each halibut steak and dip it into the seasoned flour, making sure that only that surface is evenly coated (only one side needs to go into the dredge to achieve a nice crust).
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5
Place the dredged steaks flour side down into the hot pan; do not move them until a nice golden crust has formed, about 3 to 5 minutes.
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6
Salt the other side of the fish while in the pan.
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7
Carefully flip the steaks and finish cooking, about 2 to 3 minutes.
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8
Transfer to a plate and set aside.
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9
Slice 1/4 inch off the top and bottom of the orange and set it flat on a work surface.
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10
Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith.
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11
Working over a bowl to catch the juice, slice between the membranes to release the segments.
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12
Measure 1 tablespoon of the orange juice and place it in a mixing bowl.
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13
Whisk in the olive oil; season with salt and black pepper to taste.
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14
Toss the mixed greens and orange segments in the dressing until lightly and evenly coated.
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15
Arrange the salad on serving plates and top with the avocado.
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16
Place the cooked halibut on top and serve.
