Grilled Halibut Salad

Submitted by: Paul Fischbach

Halibut, potaotes, tomatoes and green beans yield to the flavors of California golden raisins and a mustard vinaigrette.

Details

INGREDIENTS

    Mustard Vinaigrette

    • 2 tablespoons red wine vinegar
    • 1/2 tablespoon Dijon mustard
    • 1/4 teaspoon sugar
    • 1/8 teaspoon fresh ground black pepper
    • 1/4 teaspoon salt
    • 1/4 cup olive oil
    • 1 tablespoon chopped parsley

    Salad

    • 1 cup (2 ounces) bibb lettuce, torn in 1-inch pieces
    • 1/2 cup (1 ounces) field greens
    • 1/2 cup (2 ounces) French green beans, trimmed and blanched
    • 1/2 cup (3 ounces) new potatoes, quartered and boiled until tender
    • 1/4 cup (1-1/2 ounces) red teardrop tomatoes, halved
    • 1/4 cup (1-1/2 ounces) California golden raisins
    • 1 hard cooked egg (1 ounce), diced
    • 1/4 cup (2 ounces) Mustard Vinaigrette (recipe above)
    • 1 teaspoon olive oil
    • 1/8 teaspoon salt and pepper, mixed
    • 2 halibut fillets, about 5 ounces each, grilled or sautéed
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon California raisin juice concentrate*
    • 1/2 teaspoon chopped parsley

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Halibut, potaotes, tomatoes and green beans yield to the flavors of California golden raisins and a mustard vinaigrette.

    • Ready Time :
      0 min

    Servings

    2

    Ingredients

      Mustard Vinaigrette

      • 2 tablespoons red wine vinegar
      • 1/2 tablespoon Dijon mustard
      • 1/4 teaspoon sugar
      • 1/8 teaspoon fresh ground black pepper
      • 1/4 teaspoon salt
      • 1/4 cup olive oil
      • 1 tablespoon chopped parsley

      Salad

      • 1 cup (2 ounces) bibb lettuce, torn in 1-inch pieces
      • 1/2 cup (1 ounces) field greens
      • 1/2 cup (2 ounces) French green beans, trimmed and blanched
      • 1/2 cup (3 ounces) new potatoes, quartered and boiled until tender
      • 1/4 cup (1-1/2 ounces) red teardrop tomatoes, halved
      • 1/4 cup (1-1/2 ounces) California golden raisins
      • 1 hard cooked egg (1 ounce), diced
      • 1/4 cup (2 ounces) Mustard Vinaigrette (recipe above)
      • 1 teaspoon olive oil
      • 1/8 teaspoon salt and pepper, mixed
      • 2 halibut fillets, about 5 ounces each, grilled or sautéed
      • 2 teaspoons fresh lemon juice
      • 1 teaspoon California raisin juice concentrate*
      • 1/2 teaspoon chopped parsley

      Directions

      For dressing, combine all ingredients except olive oil and parsley in mixing bowl. Whisk vigorously while adding oil in a slow steady stream. Stir in chopped parsley; adjust seasoning with salt and pepper. Store in refrigerator until ready to serve. Stir well before each use.

      For salad, toss lettuce, greens, beans, potatoes, tomatoes, raisins and egg with 1/4 cup mustard vinaigrette, 1 teaspoon olive oil, salt and pepper to combine well; arrange on serving plate. Place halibut on top; drizzle with lemon juice and raisin juice concentrate. Sprinkle with parsley.

      Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

      Nutrition Facts Per Serving

      Calories 610 (52% from fat); Total Fat 36g (sat 5g, mono 24g, poly 4g, trans 0g ); Cholesterol 150mg; Protein 37g; Carbohydrate 36g; (Dietary Fiber 4g; Sugars 18g; ); Iron 4mg; Sodium 660mg; Calcium 133mg; Potassium 1441mg

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