FISH SALAD

Fish Salad image

Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.

Provided by Kiska_Kiska

Time 33m

Yield 1

Number Of Ingredients 11

Ingredients

3 tablespoons coconut oil, softened, divided
1 (3 ounce) fillet sole fillet
1 pinch salt
½ head butterhead lettuce, cut into strips
½ pink grapefruit
2 scallions, chopped, or more to taste
2 cloves garlic, minced, or more to taste
1 ½ teaspoons white sugar
1 squeeze lemon juice
½ teaspoon salt
1 dash ground black pepper

Steps:

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.

Nutrition Facts : Calories 540.6 calories, Carbohydrate 27.2 g, Cholesterol 44.9 mg, Fat 42.3 g, Fiber 4.2 g, Protein 19.1 g, SaturatedFat 35.6 g, Sodium 1397.5 mg, Sugar 16.9 g