Halibut and Peach Salad with Lemon-Mint Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 15.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 2.3g
  • Protein: 35g
  • Carbohydrate: 15g
  • Fiber: 4g
  • Cholesterol: 83mg
  • Iron: 2mg
  • Sodium: 415mg
  • Calcium: 66mg

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. 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. 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.
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