Peppered Halibut, Green Beans, and Olive Salad

Served with a loaf of crusty French bread, this lively salad makes the perfect summertime dinner.

Yield: 4 servings.

Ingredients

• 1/4  cup  chopped fresh basil
• 1/4  cup  fat-free chicken broth
• 1/4  cup  balsamic vinegar
• 2  tablespoons  water
• 2  teaspoons  olive oil
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  salt
• 2  garlic cloves, minced
• 1/2  pound  green beans, trimmed
• 4  (6-ounce) halibut steaks (about 1 inch thick)
• Olive oil-flavored cooking spray
• 3  tablespoons  freshly cracked mixed peppercorns
• 1/2  teaspoon  salt
• 8  cups  torn red leaf lettuce
• 2  tablespoons  fresh lemon juice
• 2  medium tomatoes, each cut into 8 wedges
• 1/4  cup  chopped Greek ripe olives

Preparation

Combine first 8 ingredients in a small bowl; cover and chill vinaigrette. Wash beans, and trim ends; remove strings. Place beans in a large saucepan of boiling water; cook 2 minutes; drain. Rinse under cold water; drain well. Set aside.

Coat halibut with cooking spray; rub peppercorns and salt over both sides of steaks. Prepare grill. Place halibut on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat; cool slightly. Break halibut into pieces; discard skin and bones.

Place lettuce in a large bowl, and add lemon juice, tossing to coat. Divide lettuce mixture evenly among 4 plates. Arrange green beans, halibut, and tomato wedges evenly on plates, and sprinkle each serving with chopped olives. Drizzle vinaigrette over salads.

Nutritional Information

Calories:

274 (26% from fat)

Fat:

7.8g (sat 1.1g,mono 3.6g,poly 2.1g)

Protein:

38.3g

Carbohydrate:

13.5g

Fiber:

4.1g

Cholesterol:

80mg

Iron:

4.7mg

Sodium:

620mg

Calcium:

168mg