Grilled Fish over a Salad with Lemon Vinaigrette
Recipe Type: Entree
Author:
Prep time:
Cook time:
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Refreshingly light grilled fish over an even lighter lemon vinaigrette salad.
Ingredients
- 1 lb. fish fillets
- 1-2 TB butter, melted
- 1/2 lb. arugula or other fresh greens, washed
- 1 large tomato, sliced
- 1/2 green pepper, chopped
- 1/4 purple onion, sliced
- Vinaigrette
- For dressing:
- 1/2 cup fresh lemon juice
- 1 TB balsamic vinegar
- 2/3 cup olive oil
- 3 garlic cloves, minced
- 2 tsp. Dijon mustard
- 1 tsp. minced fresh thyme (1/4 dried)
- 1 TB minced fresh basil (1 tsp. dried)
- 1/2 TBl minced fresh dill (1/2 tsp dried)
- 1/2 tsp. salt, or to taste
- 1 tsp. pepper
Instructions
- Mix dressing ingredients in a jar with a tight-fitting lid. Shake to combine,
- and set aside.
- Set grill to medium temperature. Brush fish with melted butter, sprinkle with
- salt and pepper to taste. Grill until flaky, watching carefully to keep fish from
- burning.
- Mix salad vegetables together and top with fish and dressing.
