All Recipes Salad Seafood Salad Recipes

Ingredients

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

Nutrition Info

540.6 calories carbohydrate: 27.2 g cholesterol: 44.9 mg fat: 42.3 g fiber: 4.2 g protein: 19.1 g saturatedFat: 35.6 g servingSize: - sodium: 1397.5 mg sugar: 16.9 g transFat: : - unsaturatedFat: : -

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

1 salad

Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.