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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.

 


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