Grilled Halibut Herb Salad
If you don't care for oranges, or don't have any fresh ones handy, use drained capers to garnish the entrée salad instead.
INGREDIENTS | SERVES 2
2 (6-ounce) halibut fillets
4 teaspoons orange juice
3 tablespoons olive oil
¼ teaspoon lemon pepper
¼ teaspoon garlic powder
¼ teaspoon sweet Hungarian paprika
2 cups romaine lettuce, torn
¼ cup flat-leaf parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, sliced
2 orange slices
Place a large grill pan over medium-high heat. Sprinkle each fillet side with 1 teaspoon of orange juice and lightly rub it in. Brush both sides of each fillet with oil. Sprinkle each side with a little lemon pepper, garlic powder, and paprika.
Add fillets to hot grill pan and cook for 5 minutes on each side. Remove fillets from pan as soon as they are cooked and place on a plate. Let fillets rest for 3 minutes, then slice each one widthwise.
Combine romaine, parsley, basil, and chives in a large salad bowl. Toss to mix. Split salad between two plates. Top each salad with a sliced fillet. Squeeze an orange slice over each salad, garnish with slice, and serve.
PER SERVING Calories: 317 | Fat: 23 g | Protein: 24 g | Sodium: 179 mg | Fiber: 2 g | Carbohydrate: 5 g
