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Fish Salad

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"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."
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33 m servings 541 cals
Original recipe yields 1 servings (1 salad)


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  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.
  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.
  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.

Nutrition Facts

Per Serving: 541 calories; 42.3 g fat; 27.2 g carbohydrates; 19.1 g protein; 45 mg cholesterol; 1397 mg sodium. Full nutrition

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