Julia Levy
This Story Originally Appeared On cookinglight.com


Credit: Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Kathleen Varner

Recipe Summary test

20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, skin side down, to pan; cook 4 minutes on each side or until done. Remove from pan.

  • Place beets and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 6 minutes or until tender. Drain.

  • Whisk together remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, rind, and juice in a small bowl. Combine beets, greens, blackberries, and mint in a large bowl. Add vinegar mixture; toss. Place 2 cups salad on each of 4 plates; top each serving with 1 fillet.

Nutrition Facts

397 calories; fat 20g; saturated fat 3.5g; mono fat 10.6g; poly fat 4.6g; protein 39g; carbohydrates 15g; fiber 5g; cholesterol 90mg; iron 4mg; sodium 539mg; calcium 80mg; sugars 8g.