| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | t | Paprika |
| 1/8 | t | Freshly ground pepper |
| 4 | Halibut fillets, 6-ounce | |
| Vegetable cooking spray | ||
| 1/4 | c | Raspberry-flavored vinegar |
| 1 | T | Finely chopped fresh parsley |
| 1 | T | Extra-virgin olive oil |
| 2 | t | Finely chopped fresh basil |
| 1/4 | t | Sugar |
| 1/4 | t | Salt |
| 8 | c | Gourmet salad greens |
INSTRUCTIONS
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 1/4-inch slices; arrange on top of greens. Recipe by: Cooking Light, Sept. 1995, page 152 Posted to MC-Recipe Digest V1 #412 by [email protected] on Jan 28, 1997.
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