Peppered Halibut, Green Beans, and Olive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Served with a loaf of crusty French bread, this lively salad makes the perfect summertime dinner. Ingredients:
1/4 cup chopped fresh basil |
1/4 cup fat-free chicken broth |
1/4 cup balsamic vinegar |
2 tablespoons water |
2 teaspoons olive oil |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
2 garlic cloves, minced |
1/2 pound green beans, trimmed |
4 (6-ounce) halibut steaks (about 1 inch thick) |
olive oil-flavored cooking spray |
3 tablespoons freshly cracked mixed peppercorns |
1/2 teaspoon salt |
8 cups torn red leaf lettuce |
2 tablespoons fresh lemon juice |
2 medium tomatoes, each cut into 8 wedges |
1/4 cup chopped greek ripe olives |
Directions:
1. Combine first 8 ingredients in a small bowl; cover and chill vinaigrette. Wash beans, and trim ends; remove strings. Place beans in a large saucepan of boiling water; cook 2 minutes; drain. Rinse under cold water; drain well. Set aside.
2. Coat halibut with cooking spray; rub peppercorns and salt over both sides of steaks. Prepare grill. Place halibut on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat; cool slightly. Break halibut into pieces; discard skin and bones.
3. Place lettuce in a large bowl, and add lemon juice, tossing to coat. Divide lettuce mixture evenly among 4 plates. Arrange green beans, halibut, and tomato wedges evenly on plates, and sprinkle each serving with chopped olives. Drizzle vinaigrette over salads.
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