4 teaspoons Treena’s Vinaigrette (see page 74)
4 (4-ounce) halibut fillets (tilapia does just as
well)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
Wash the greens and spin dry. Tear into bite
size pieces and toss with the vinaigrette. Divide
among 4 dinner plates.
Season the fish with salt and black pepper.
Grill, skin side up, over medium heat, uncov
ered, 3–5 minutes. Turn and grill 3–5 minutes
more. (You can gauge the time by measuring
the thickness of the fish and cooking 8 minutes
per inch.)
Remove the skin as you take the halibut off
the grill. Set the fillets on the greens and sprin
kle with lemon juice. Tiny new red potatoes go
wonderfully with this dish.
Per serving : 147 calories, 2 g fat, 1 g saturated fat (6%
calories from saturated fat), 2 g carbohydrate, 30 g
protein, 0 g dietary fiber, 238 mg sodium. Exchanges:
4 Very Lean Meat
ARUGULA • 75