The halibut doesn't stick or fall apart in this salad recipe because you grill it on foil. A beet and carrot slaw with tarragon-lemon vinaigrette makes this meal a standout. Source: EatingWell Magazine, May/June 2012

Carolyn Malcoun
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Ingredients

Directions

  • Preheat grill to medium.

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  • Measure a piece of foil large enough to hold the fish and coat it with cooking spray. Place a layer of lemon slices on the foil and lay fish on the lemon slices. Sprinkle with 1/4 teaspoon salt and top with tarragon sprigs.

  • Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.

  • Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.

  • Toss lettuce with about 1/4 cup of the dressing in a large bowl; divide among 4 plates. Add beet and carrot to the bowl; toss with 2 tablespoons of the dressing. Divide the fish and slaw among the plates (discard the tarragon sprigs and lemon slices). Drizzle with the remaining dressing.

Nutrition Facts

339 calories; 20.1 g total fat; 69 mg cholesterol; 597 mg sodium. 9.9 g carbohydrates; 30 g protein; Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
09/14/2012
Only made the slaw--delicious and beautiful I just made the beet-carrot slaw using Chioggia Beets (the striped kind). The orange carrots and striped red and white beets were a beautiful combination. I was afraid the flavor of the beets would be too strong but the slaw was delicious served with our favorite light balsamic vinaigrette dressing Pros: tasty and beautiful Read More