Email to Filus1217      

Halibut & Peach Salad w/ Lemon-Mint Vinaigrette

Source of Recipe

.
Halibut & Peach Salad w/ Lemon-Mint Vinaigrette

Myrecipes.com
Cooking Light - July 2014 - Carolyn Malcoun,
9 reviews rate this recipe 4.8 of 5 stars.
Serves 4 (serving size: 2 cups salad, 1 fillet, and 1 tablespoon almonds)

You can substitute another sustainable white fish (such as tilapia or striped bass) for the halibut, and pecans or hazelnuts for the almonds.

Ingredients:
3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets
1/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
6 cups baby spinach leaves
2 medium peaches, halved and sliced
1/2 English cucumber, halved lengthwise and sliced
1/4 cup toasted sliced almonds

Preparation:
1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish evenly with 1/8 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.

2. Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.

1/4 of recipe equals: Calories 332; Fat 15.5 g (Satfat 2.1 g, Monofat 10 g, Polyfat 2.3 g); Protein 35 g; Carbohydrate 15 g; Fiber 4 g; Cholesterol 83 mg; Sodium 271 mg