Blackened Fish Salad with Ginger-Lime Dressing
Ingredients
- 4 4-oz. flaky white fish fillets
- 6 Tbsp. olive oil divided
- 2 Tbsp. creole seasoning
- 2 5-oz. bags mixed spring mix washed and dried
- 1/2 c. Ginger-Lime Salad Dressing recipe follows
- 8 rings sliced red onion
- 1/2 c. cherry tomatoes halved
- 2 mini sweet peppers sliced
Instructions
- Preheat oven to 250 degrees.
- Toss fish with 2 tablespoons olive oil and creole seasoning. Set aside.
- In a large cast iron skillet, heat remaining 4 tablespoons olive oil over medium-high heat until it sizzles. Gently place the fish fillets in the skillet. Cook on one side for 3-4 minutes. Carefully turn fish fillets and continue cooking until the fish is cooked through. If you can easily insert a toothpick into the fish, it is done. Remove to an ovenproof platter. Place in oven to keep warm while cooking remaining fillets.
- While fish is cooking combine salad greens with dressing. Toss thoroughly. Divide greens among four dinner plates.
- On top of salads, sprinkle red onions, cherry tomato halves and pepper slices.
- Top each salad with a fish fillet and serve immediately.
Notes
Macros: (Using 4-oz. Wild Caught Alaskan Halibut and 1/8 of the Ginger-Lime Dressing)
Net Carbs: 5 g.
Fat: 35 g.
Protein: 7 g.
Calories: 355