Grilled Halibut Salad With Raspberry Vinaigrette |
Course : Grilling
Source: Cooking Light, Sept. 1995, page 152
Serves: 4 |
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Ingredients:
8 cups gourmet salad greens |
1/4 teaspoon salt |
1/4 teaspoon sugar |
2 teaspoons finely chopped fresh basil |
1 tablespoon extra-virgin olive oil |
1 tablespoon finely chopped fresh parsley |
1/4 cup raspberry-flavored vinegar |
1 spray vegetable cooking spray |
4 fillets halibut fillets -- (6-ounce) |
1/8 teaspoon freshly ground pepper |
1/4 teaspoon paprika |
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Preparation / Directions:
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.
Serving Ideas : Serve immediately.
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