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Grilled Halibut Salad with Beet-Carrot Slaw

:  May/June 2012

Your rating: None Average: 4.5 (2 votes)

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.


Grilled Halibut Salad with Beet-Carrot Slaw Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | High potassium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 lemon, sliced
  • 1 1/4 pounds halibut or swordfish, skinned
  • 3/4 teaspoon salt, divided
  • 6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon whole-grain mustard
  • 1/4 teaspoon freshly ground pepper
  • 2 heads butterhead lettuce, torn
  • 1 large beet, preferably golden or Chioggia, shredded
  • 1 large carrot, shredded

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Preparation

  1. Preheat grill to medium.
  2. 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.
  3. Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.
  4. Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.
  5. 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

Per serving: 339 calories; 20 g fat ( 3 g sat , 14 g mono ); 69 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 30 g protein; 4 g fiber; 597 mg sodium; 1296 mg potassium.

Nutrition Bonus: Vitamin A (209% daily value), Folate (52% dv), Potassium (37% dv), Vitamin C (27% dv), Iron & Magnesium (18% dv)

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 3 1/2 lean meat, 3 fat


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Gluten free
Preparation/ Technique
Grill/BBQ
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Holiday
Father's Day
July 4th
Labor Day
Memorial Day
Mother's Day
Style/Theme
Entertaining, casual
Quick (total 30 min. or less)
Type of Dish
Main dish, combination meal
Main dish, fish/seafood
Salad, main dish
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Ethnic/Regional
American
Main Ingredient
Fish
Publication
May/June 2012
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