Halibut & Peach Salad With Lemon-Mint Vinaigrette
Recipe: #18223
March 24, 2015
Categories: Salads, Fruit Salad, Vegetable Salad, Fish/Seafood Salad, Halibut, Peach, Spinach, Southern, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, more
"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 is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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