Pollack with Nectarine Salad
ounces fresh or frozen pollack fillet, cut about 1 inch thick
small nectarine, cut into 1/2-inch pieces (1/2 cup)
of a small cucumber, seeded and cut into 1/2-inch pieces (1/2 cup)
of a kiwi fruit, peeled and cut into 1/2-inch pieces
tablespoons thinly sliced green onion
tablespoons orange juice
teaspoon white wine vinegar
teaspoon olive oil
teaspoon freshly ground black pepper
cups torn mixed salad greens
- Thaw fish, if frozen.
- In a small bowl, combine nectarine, cucumber, kiwi fruit, green onion, orange juice, and vinegar. Cover and chill until ready to serve.
- Rinse fish; pat dry with paper towels. Rub oil over both sides of fish; sprinkle with pepper. Place fish in a well-greased grill basket. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once.
- To serve, divide greens between two shallow bowls. Break up fish into large pieces and place atop greens. Top with nectarine mixture. Makes 2 servings.
Nutrition Facts(Pollack with Nectarine Salad)
- Per serving:
- 181 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 81 mg chol.,
- 111 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet