Grilled Fish on a Bed
of Bitter Greens
4 cups arugula, radicchio,
endive, escarole, romaine, or a mixture of these
4 tsp. low fat vinaigrette dressing
4 (4 oz.) halibut fillets
|
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. lemon juice
Tiny steamed new red potatoes, for serving |
Wash the greens and spin dry. Tear into
bite-size pieces and toss with the vinaigrette. Divide among
4 dinner plates. Season the fish with salt and pepper. Grill,
skin side up, 3 to 5 minutes. Turn and cook 3 to 5 minutes
more. (You can gauge the time by measuring the thickness
of the fish and cooking 10 minutes per inch.) Remove the
skin as you take the halibut off the pan. Set the fillets
on the greens and sprinkle with lemon juice. Serve with
steamed new red potatoes. Makes 4 servings.
