fish salad

fish salad

Ingredients

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


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.

09/04/2019
fish salad, recipe PT15M PT1H 5 455 calories

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