Title: Grilled Halibut Salad with Raspberry Vinaigrette
Categories: Fish and, Seafood
Yield: 4 Servings

1/4 ts Paprika
1/8 ts Freshly ground pepper
4 Halibut fillets, (6-ounce)
Vegetable cooking spray
1/4 c Raspberry-flavored vinegar
1 tb Finely chopped fresh parsley
1 tb Extra-virgin olive oil
2 ts Finely chopped fresh basil
1/4 ts Sugar
1/4 ts Salt
8 c Gourmet salad greens

Sprinkle paprika and pepper over fillets. Arrange fillets in a wire
grilling basket coated with cooking spray. Prepare grill. Place grilling
basket on grill rack, and grill 6 minutes on each side or until fish flakes
easily when tested with a fork.

Combine vinegar and next 5 ingredients (vinegar through salt) in a jar.
Cover tightly, and shake vigorously. Pour over greens; toss gently. Place 2
cups greens on each of 4 plates. Yield: 4 servings.

Per serving: 173 Calories; 6g Fat (30% calories from fat); 24g Protein; 6g
Carbohydrate; 33mg Cholesterol; 215mg Sodium

Serving Ideas : Serve immediately.

NOTES : Cut each fillet into 1/4-inch slices; arrange on top of greens.

Recipe by: Cooking Light, Sept. 1995, page 152

Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.