Fish Salad

Grilled sole, pink grapefruit, and butterhead lettuce are dressed with a simple coconut oil-based dressing in this refreshing fish salad.

• Preparation Time: 25 mins
• Cooking Time: 8 mins
• Total Time: 33 mins
• Calories: 541 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch salt
• 1 ½ teaspoons white sugar
• 1 dash ground black pepper
• 2 cloves garlic, minced, or more to taste
• 1 squeeze lemon juice
• 2 scallions, chopped, or more to taste
• 3 tablespoons coconut oil, softened, divided
• 1 (3 ounce) fillet sole fillet
• ½ head butterhead lettuce, cut into strips
• ½ pink grapefruit

Recipe Instructions

Step 1

Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt; grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.

Step 2

Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit; scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.

Step 3

Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad; toss gently to combine.