Grilled Halibut Salad with Beet-Carrot Slaw

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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.

Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. 4 servings

  2. Preheat grill to medium.

  3. 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.

  4. Grill the fish on the foil (without turning) until it flakes easily, 12 to 20 minutes, depending on the thickness.

  5. Meanwhile, whisk oil, lemon juice, chopped tarragon, mustard, pepper and the remaining 1/2 teaspoon salt in a bowl.

  6. 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.


Nutritional Facts

Servings
4
Per serving
Calories
339
Carbohydrates
10g
Fat
20g
Saturated Fat
3g
Monounsaturated Fat
14g
Protein
30g
Cholesterol
69mg
Dietary Fiber
4g
Potassium
1296mg
Sodium
597mg
Added Sugars
0g
Exchanges
2 vegetable
3 1/2 lean meat
3 fat
Carbohydrate Servings
1/2
Vitamin A (209% daily value)
Folate (52% dv)
Potassium (37% dv)
Vitamin C (27% dv)
Iron &amp
Magnesium (18% dv)

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