| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Paprika |
| 1/8 |
ts |
Freshly ground pepper |
| 4 |
|
Halibut fillets, (6-ounce) |
|
|
Vegetable cooking spray |
| 1/4 |
c |
Raspberry-flavored vinegar |
| 1 |
tb |
Finely chopped fresh parsley |
| 1 |
tb |
Extra-virgin olive oil |
| 2 |
ts |
Finely chopped fresh basil |
| 1/4 |
ts |
Sugar |
| 1/4 |
ts |
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.
A Message from our Provider:
“Jesus: Gateway to the supernatural”