Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

"This meal is perfect for the summer. It's an attractive dish to serve guests, too. The sweet citrus vinaigrette can be made earlier in the day and stored in the refrigerator." —Arlene Ghent, New Haven, Conn.

Arlene Ghent, New Haven, Connecticut
Recipe by Cooking Light July 2009

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the grill to medium-high heat.

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  • To prepare vinaigrette, combine first 6 ingredients in a large bowl; stir well with a whisk.

  • To prepare salad, drizzle lemon juice over fillets; sprinkle with 2 teaspoons pepper. Place fillets, skin sides up, on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove skin from fillets; discard.

  • Add spinach to vinaigrette in bowl; toss well. Place 2 cups spinach mixture on each of 4 serving plates; arrange 1 fillet and 6 orange slices on top of greens.

Nutrition Facts

474 calories; fat 25.7g; saturated fat 4.7g; mono fat 11.6g; poly fat 7.7g; protein 36.2g; carbohydrates 27.5g; fiber 8.4g; cholesterol 100mg; iron 2.5mg; sodium 286mg; calcium 129mg.
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