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.

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