Rating: 5 stars
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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




Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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; protein 30g; carbohydrates 9.9g; dietary fiber 3.6g; sugars 4.7g; fat 20.1g; saturated fat 3g; cholesterol 69.5mg; vitamin a iu 10415.7IU; vitamin c 16.2mg; folate 206.4mcg; calcium 103.1mg; iron 3.2mg; magnesium 70.8mg; potassium 1295.6mg; sodium 597.3mg; thiamin 0.2mg.

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