Halibut & Peach Salad With Lemon-Mint Vinaigrette

Prep Time
Cook Time
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"Use any white fish in place of the halibut.....I use whatever my neighbor caught, usually snapper or grouper. You can also change out the almonds with pecans or hazelnuts. This is a favorite summer time dish at my house."

Original recipe yields 4 servings


  • Serving Size: 1 (325.8 g)
  • Calories 472.2
  • Total Fat - 34.4 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 84 mg
  • Sodium - 555.2 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 7.9 g
  • Protein - 28.2 g
  • Calcium - 60.5 mg
  • Iron - 2.8 mg
  • Vitamin C - 42.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

Step 2

Combine the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk.

Step 3

Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.

Tips & Variations

No special items needed.



Delightfully delicious! We used haddock and lucked out on the most delicious white peaches – the combination is so good and light, making for a delicious dinner! Thanks so much, Breezer, for sharing! Made it for Only the Lonely and Pick Me tag games.

review by:
(29 May 2021)