Halibut Salad with Lemon-Ginger Vinaigrette
Serves 4
Time 35 min
Serve this refreshing alternative to tuna salad over greens with sliced avocado or in sandwiches. Poaching the fish in olive oil makes it lusciously moist and flavorful, but you can also poach it in wine or water for about 15 minutes instead.
Special Diets:
Ingredients
- 1 pound boneless, skinless halibut fillet
- Extra-virgin olive oil for poaching (about 2 cups)
- Zest and juice of 1 lemon
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 stalks celery, thinly sliced
- 1/2 cucumber, peeled, seeded and diced
- 1/4 cup chopped fresh parsley
- 1 bunch green onions, thinly sliced
Method
Place halibut in the bottom of a pan or deep skillet just large enough to hold it with only a small amount of space around it; cut fish in 1 or more pieces if necessary.
Pour in oil to just submerge fish.
Place over medium-low heat and cook until halibut is just barely opaque in the center, about 20 minutes.
Lift the fish out and let it cool on a plate.
Reserve 1 tablespoon of the oil.
In a large bowl, whisk together the lemon zest and juice, ginger, salt, pepper and 1 tablespoon of the oil the fish cooked in.
Add the celery, cucumber, parsley and green onions, and toss well.
Flake the fish into large pieces, add to the bowl and toss again.
Nutritional Info:
Per serving: 190 calories (80 from fat), 9g total fat, 1.5g saturated fat, 55mg cholesterol, 390mg sodium, 4g carbohydrates (1g dietary fiber, 1g sugar), 22g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound boneless, skinless halibut fillet
- Extra-virgin olive oil for poaching (about 2 cups)
- Zest and juice of 1 lemon
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 stalks celery, thinly sliced
- 1/2 cucumber, peeled, seeded and diced
- 1/4 cup chopped fresh parsley
- 1 bunch green onions, thinly sliced