Pollack with Nectarine Salad

Pollack with Nectarine Salad Enlarge Image
Makes:
2 servings
Prep:
20 mins
Grill:
8 mins
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Pollack with Nectarine Salad

Ingredients
8
ounces fresh or frozen pollack fillet, cut about 1 inch thick
1
small nectarine, cut into 1/2-inch pieces (1/2 cup)
1/2
of a small cucumber, seeded and cut into 1/2-inch pieces (1/2 cup)
1/2
of a kiwi fruit, peeled and cut into 1/2-inch pieces
2
tablespoons thinly sliced green onion
2
tablespoons orange juice
1
teaspoon white wine vinegar
1/2
teaspoon olive oil
1/4
teaspoon freshly ground black pepper
3
cups torn mixed salad greens

Directions

  1. Thaw fish, if frozen.
  2. In a small bowl, combine nectarine, cucumber, kiwi fruit, green onion, orange juice, and vinegar. Cover and chill until ready to serve.
  3. 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.
  4. 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
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