Use bagged prewashed baby greens to save on preparation time. Serve with baked breadsticks or focaccia from the bakery. We liked the green peppercorns, but you can also use a mixed peppercorn blend.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2003

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Drizzle fish with 2 teaspoons oil, and sprinkle with 1/4 teaspoon salt. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.

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  • While fish cooks, combine 1 teaspoon oil, 1/4 teaspoon salt, tarragon, and the next 5 ingredients (tarragon through peppercorns), stirring with a whisk. Drizzle 1/4 cup vinaigrette over greens; toss gently to combine. Arrange about 1 1/4 cups greens on each of 4 plates. Top each serving with 1 fillet; drizzle each serving with 1 tablespoon vinaigrette.

Nutrition Facts

269 calories; calories from fat 23%; fat 6.8g; saturated fat 1g; mono fat 3.2g; poly fat 1.4g; protein 39.2g; carbohydrates 12.9g; fiber 2g; cholesterol 67mg; iron 1.7mg; sodium 583mg; calcium 117mg.
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