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.



Original recipe yields 1 servings
The ingredient list now reflects the servings specified


  • 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.

Nutrition Facts

541 calories; 42.3 g total fat; 45 mg cholesterol; 1397 mg sodium. 27.2 g carbohydrates; 19.1 g protein; Full Nutrition