Halibut and Peach Salad with Lemon-Mint Vinaigrette

Photo: Brian Woodcock; Styling: Lindsey Lower
You can substitute another sustainable white fish (such as tilapia or striped bass) for the halibut, and pecans or hazelnuts for the almonds.

Yield:

Serves 4 (serving size: 2 cups salad, 1 fillet, and 1 tablespoon almonds)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Fat 15.5 g
Satfat 2.1 g
Monofat 10 g
Polyfat 2.3 g
Protein 35 g
Carbohydrate 15 g
Fiber 4 g
Cholesterol 83 mg
Iron 2 mg
Sodium 415 mg
Calcium 66 mg

Ingredients

3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
6 cups baby spinach leaves
2 medium peaches, halved and sliced
1/2 English cucumber, halved lengthwise and sliced
1/4 cup toasted sliced almonds

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.

2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 2 tablespoons oil, mint, juice, and syrup in a large bowl, stirring with a whisk. Add spinach, peaches, and cucumber; toss gently to coat. Divide spinach mixture among 4 plates; top with fish. Sprinkle with almonds.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.