Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad
This colorful assortment of vegetables makes a perfect accompaniment for a firm, hearty fish like tuna or orange roughly.
1 bunch asparagus, trimmed
1 pound heirloom tomatoes or a mixture of red and yellow tomatoes, cored and sliced into wedges
1/3 cup chopped almonds, roasted
1 tablespoon minced red onion
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing steaks
2 tablespoons fresh lime juice
1/4 teaspoon salt, plus more for brushing steaks
1/4 teaspoon pepper, plus more for brushing steaks
4 (6-ounce) tuna, orange roughly, or other firm fillets, about 1 inch thick
Lay asparagus in a large skillet, and cover with salted water. Cover and bring to a boil, cooking 5 minutes for slender spears, 7 minutes for fat spears, or just until tender. Let cool, cut into thirds, and combine with tomatoes, almonds, onion, olive oil, lime juice, salt and pepper. Cover salad with plastic and set aside. Preheat grill or broiler. Season fish steaks with more salt and pepper, and brush with more olive oil. Grill 4 to 5 minutes per side with medium-high heat, or just until fish is opaque throughout. Top fish with salad and serve.
Calories 296; Fat 10.5 g; Sat Fat 1.4 g; Mono Fat 6.2 g ; Poly Fat 2.1 g; Protein 43 g; Carb 7 g; Fiber 3 g; Cholesterol 77 mg; Sodium 236 mg; Calcium 69 mg; Potassium 296 mg; Vitamin E 4 mg ;