Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can substitute another sustainable white fish (such as tilapia or striped bass) for the halibut, and pecans or hazelnuts for the almonds.

Carolyn Malcoun
Recipe by Cooking Light July 2014

Gallery

Credit: Brian Woodcock; Styling: Lindsey Lower

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

332 calories; fat 15.5g; saturated fat 2.1g; mono fat 10g; poly fat 2.3g; protein 35g; carbohydrates 15g; fiber 4g; cholesterol 83mg; iron 2mg; sodium 415mg; calcium 66mg.
Advertisement