| 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 igor@digex.net on Jan 28, 1997.
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