Lime-Cilantro Marinated Halibut with Arugula, Black Beans & Fruit

1. 1

   Pour 1-1/2 cups of the vinaigrette (or 1/4 cup of the vinaigrette for trial recipe) over fish in shallow non-reactive pan; turn to coat both sides of each fillet.

2. 2

   Refrigerate 30 min.

3. 3

   to marinate.

4. 4

   Remove fish from marinade; discard marinade.

5. 5

   Refrigerate fish until ready to use.

6. 6

   For each serving: Cook 1 fish fillet in nonstick skillet on medium-high heat 2 to 3 min.

7. 7

   on each side or until fish flakes easily with fork.

8. 8

   Combine 1/2 cup each papayas and arugula, 1/4 cup each avocados, grapefruit and beans, and 1 Tbsp.

9. 9

   vinaigrette; spoon onto serving plate.

10. 10

    Lean fillet against salad; drizzle with 1/2 tsp.

11. 11

    vinaigrette.

12. 12

    Sprinkle with a few tortilla strips and 3/4 tsp.

13. 13

    queso fresco.

* Per serving · 4 servings · Values may vary.

No additional tips available.