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HEALTHY RECIPE-OF-THE-MONTH
* Peppered Halibut, Green Beans, and Olive Salad

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  1/4 cup chopped fresh basil
  1/4 cup fat-free chicken broth
  1/4 cup balsamic vinegar
  2 tablespoons water
  2 teaspoons olive oil
  1/2 teaspoon black pepper
  1/4 teaspoon salt
  2 garlic cloves, minced
  1/2 pound green beans, trimmed
  4 (6-ounce) halibut steaks (about 1 inch thick)
  Olive oil-flavored cooking spray
  3 tablespoons freshly cracked mixed peppercorns
  1/2 teaspoon salt
  8 cups torn red leaf lettuce
  2 tablespoons fresh lemon juice
  2 medium tomatoes, each cut into 8 wedges
  1/4 cup chopped Greek ripe olives

1. Combine first 8 ingredients in a small bowl; cover and chill vinaigrette. Wash beans, and trim ends; remove strings. Place beans in a large saucepan of boiling water; cook 2 minutes; drain. Rinse under cold water; drain well. Set aside.

2. Coat halibut with cooking spray; rub peppercorns and salt over both sides of steaks. Prepare grill. Place halibut on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat; cool slightly. Break halibut into pieces; discard skin and bones.

3. Place lettuce in a large bowl, and add lemon juice, tossing to coat. Divide lettuce mixture evenly among 4 plates. Arrange green beans, halibut, and tomato wedges evenly on plates, and sprinkle each serving with chopped olives. Drizzle vinaigrette over salads.

Yield: 4 servings.

Nutritional Information: CALORIES 274 (26% from fat); FAT 7.8g (sat 1.1g, mono 3.6g, poly 2.1g); PROTEIN 38.3g; CARBOHYDRATES 13.5g; FIBER 4.1g; CHOLESTEROL 80mg; IRON 4.7mg; SODIUM 620mg; CALCIUM 168mg

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P.O. Box 1421, Lawrenceville, Ga. 30046
Life Plus Corporate Office, Batesville, Arkansas