- 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
- 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.
- 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.
- 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
recipepes.com
fish salad, recipe
PT15M
PT1H
5
455 calories