Peppered Halibut, Green Beans, and Olive Salad

By Lv2Cook

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

Details

Servings 1

Preparation

Step 1

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.