Halibut, Grapefruit, and Avocado Salad

Approx. 425 Calories per serving. Recipe makes 1 serving.

The weather has been sunny and reasonably warm lately, so I decided to take a break from the hearty winter dishes and make this lighter summery type of salad. I really like the combination of the sweet fish, the tart grapefruit, and the rich creamy avocado mixed together.

Ingredients

• 4 oz halibut (or other firm white fish)
• 1 large grapefruit
• 1/2 small avocado
• cilantro (about 2 sprigs)
• 1 cup spinach
• 1 cup chopped romaine lettuce
• 1/2 tsp olive oil
• 1/4 cup water
• black pepper, to taste

Directions

1. Remove peel and white membrane from grapefruit and cut into segments, saving the juice.
2. Chop cilantro and mix with grapefruit.
3. Cut avocado in half, and peel one half of it. Then cut into thin slices. Add to grapefruit and gently toss to coat with the juice.
4. Rinse halibut and pat dry, then sprinkle with black pepper.
5. Add fish to a skillet with hot oil.
6. Cook approx. 4 minutes and then flip.
7. After flipping the fish, add water and the reserved grapefruit juice to the skillet.
8. Cook approx. 4 minutes or until fish is done and flakes.
9. Place spinach and lettuce on a plate.
10. Add cooked fish.
11. Add grapefruit avocado mixture (I arranged around the edges, you you could just pour on top).
12. Drizzle any remaining juice over the lettuce.