You are here

Grilled Fish Salad

admin's picture
Ingredients
  Fresh ginger slices 4 , finely chopped (Quarter Size Slices)
  Garlic 2 Clove (10 gm), finely chopped
  Reduced-sodium soy sauce 1⁄4 Cup (4 tbs)
  Fresh lime juice 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Honey 1 Tablespoon
  Grated lime zest 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Cod steaks/Halibut steaks 1 1⁄4 Pound
  Shredded napa cabbage 4 Cup (64 tbs)
  Shredded red leaf lettuce 4 Cup (64 tbs)
  Carrots 2 Large, cut into thin matchsticks
  Bean sprouts 2 Cup (32 tbs)
  Sesame seeds 2 Tablespoon, toasted if desired
Directions

1. Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil and lightly oil the foil.
2. In a medium bowl, combine the ginger, garlic, soy sauce, lime juice, oil, honey, lime zest, black pepper, and red pepper flakes, and whisk to blend. Set aside half of the mixture to use as a salad dressing.
3. Place the fish on the grill or broiler pan and baste with half of the marinade. Grill or broil 4 inches from the heat for 5 minutes. Turn the fish over and brush with the remaining marinade. Cook until the fish just flakes when tested with a fork, about 5 minutes.
4. Meanwhile, divide the cabbage, lettuce, carrots, and bean sprouts evenly among 4 dinner plates.
5. Cut the hot fish into 1/2-inch chunks and place them on top of the greens. Pour the dressing over all. Sprinkle with the sesame seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.21154
Average: 4.2 (13 votes)