Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad
Colourful heirloom tomatoes and asparagus make a perfect accompaniment to a firm, hearty grilled fish. Make sure to use freshly squeezed lime juice; it makes a huge difference in the flavour.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 bunch asparagus trimmed
- 1 lb heirloom tomatoes or a mixture of red and yellow tomatoes cored and sliced into wedges
- 1/3 cup almonds chopped, roasted
- 1 tbsp red onion minced
- 1 tbsp extra virgin olive oil plus 1 teaspoon, plus more for brushing steaks
- 2 tbsp fresh lime juice
- 1/4 tsp salt plus more for brushing steaks
- 1/4 tsp pepper plus more for brushing steaks
- 4 6 oz tuna, orange roughy, or other firm fillets about 1 inch thick
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Lay asparagus in a large skillet, and cover with salted water. Cover and bring to a boil, cooking 5 minutes for slender spears, 7 minutes for fat spears, or just until tender. Let cool, cut into thirds, and combine with tomatoes, almonds, onion, olive oil, lime juice, salt and pepper. Cover salad and set aside.
- Preheat grill or broiler. Season fish steaks with salt and pepper, and brush with olive oil.
- Grill 4 to 5 minutes per side at medium-high heat, or just until fish is opaque throughout. Top grilled fish with heirloom tomato, asparagus and almond salad and serve.
Recipe Notes
Per serving: 296 calories, 10.5 g total fat, 1.4 g saturated fat, 6.2 g monounsaturated fat, 2.1 g polyunsaturated fat, 7 g carbohydrate, 43 g protein, 77 mg cholesterol, 3 g fibre, 69 mg calcium, 126 mg magnesium, 236 mg sodium, 296 mg potassium, 4 mg vitamin E
