Fish Salad recipe

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Ingredients

3 tablespoons coconut oil, softened, divided
1 (3 ounce) fillet sole fillet
1 pinch salt
½ head butterhead lettuce, cut into strips
½ pink grapefruit
2 scallions, chopped, or more to taste
2 cloves garlic, minced, or more to taste
1 ½ teaspoons white sugar
1 squeeze lemon juice
½ teaspoon salt
1 dash ground black pepper

Nutrition Info

540.6 calories
carbohydrate: 27.2 g
cholesterol: 44.9 mg
fat: 42.3 g
fiber: 4.2 g
protein: 19.1 g
saturatedFat: 35.6 g
servingSize: -
sodium: 1397.5 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt, grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.

  2. Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit, scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.

  3. Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad, toss gently to combine.

Recipe Yield

1 salad

Recipe Note

Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.

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