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This vinaigrette
may be used on any fish, or even salad...
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VINAIGRETTE: |
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1½
Tbs |
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fresh lemon juice |
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1
Tbs |
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extra-virgin olive oil |
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1½
tsp |
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finely chopped shallot |
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1
tsp |
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chopped capers |
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¼
tsp |
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kosher salt |
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¼
tsp |
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freshly ground black pepper
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FISH: |
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Four
6-ounce |
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halibut fillets |
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½
tsp |
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kosher salt |
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2
Tbs |
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chopped fresh chives |
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1 |
Prepare
vinaigrette: Combine first 6 ingredients in a
small bowl; stir with a whisk. |
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2 |
Prepare
fish: Heat a nonstick grill pan over medium-high
heat. Coat pan with cooking spray. Sprinkle fish
with ½ teaspoon salt. Add fish to pan; grill 4
minutes on each side or until fish flakes easily
when tested with a fork or until desired degree
of doneness. |
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3 |
To serve,
spoon vinaigrette over fish. Sprinkle with
chives. |
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Servings: 4 |
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Yield: Serving
size: 1 fillet, about 2 tsp. vinaigrette |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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220.11 |
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Calories From Fat (30%) |
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67.10 |
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% Daily Value |
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Total Fat
7.29g |
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11% |
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Saturated Fat 1.01g |
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5% |
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Cholesterol
54.40mg |
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18% |
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Sodium
465.95mg |
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19% |
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Potassium
782.68mg |
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22% |
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Carbohydrates
0.89g |
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0% |
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Dietary Fiber 0.12g |
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0% |
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Sugar 0.17g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
0.77g |
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Protein
35.51g |
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71% |
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Recipe Source |
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Cooking Light |