Grilled halibut salad with raspberry vinaigrette
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | teaspoon | Paprika |
⅛ | teaspoon | Freshly ground pepper |
4 | Halibut fillets, (6-ounce) | |
Vegetable cooking spray | ||
¼ | cup | Raspberry-flavored vinegar |
1 | tablespoon | Finely chopped fresh parsley |
1 | tablespoon | Extra-virgin olive oil |
2 | teaspoons | Finely chopped fresh basil |
¼ | teaspoon | Sugar |
¼ | teaspoon | Salt |
8 | cups | Gourmet salad greens |
Directions
Sprinkle paprika and pepper over fillets. Arrange fillets in a wire grilling basket coated with cooking spray. Prepare grill. Place grilling basket on grill rack, and grill 6 minutes on each side or until fish flakes easily when tested with a fork. Combine vinegar and next 5 ingredients (vinegar through salt) in a jar.
Cover tightly, and shake vigorously. Pour over greens; toss gently. Place 2 cups greens on each of 4 plates. Yield: 4 servings.
Per serving: 173 Calories; 6g Fat (30% calories from fat); 24g Protein; 6g Carbohydrate; 33mg Cholesterol; 215mg Sodium Serving Ideas : Serve immediately.
NOTES : Cut each fillet into ¼-inch slices; arrange on top of greens.
Recipe by: Cooking Light, Sept. 1995, page 152 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.