Basil Vinaigrette Halibut
Asparagus with Hollandaise Sauce
Ingredients
- 6 (6-oz) halibut fillets
- 1 tsp salt, divided
- ½ tsp pepper
- 2 Tbsp lemon juice
- ⅔ cup packed fresh basil leaves
- 1½ tsp Dijon mustard
- 2 cloves garlic
- 6 Tbsp olive oil
- 6 cups baby greens
Instructions
- Preheat grill to medium-high heat. Sprinkle fish with ½ tsp each salt and pepper.
- Grill fish, covered, 3 minutes per side or until fish flakes with a fork.
- Process lemon juice, basil, mustard, garlic, oil, and ½ tsp salt in a blender or food processor until smooth.
- Serve fish over greens; drizzle with dressing.
Side Dish Ingredients
- ½ cup butter
- 4 egg yolks (see Note)
- 1 Tbsp lemon juice
- ¼ tsp pepper
- 1½ lbs asparagus, trimmed
Side Dish Instructions
- Heat butter, covered, in microwave in a small glass bowl at HIGH 1 minute or until melted.
- Process egg yolks, lemon juice, and pepper in a blender just until blended. Slowly pour in melted butter, and blend 15 seconds.
- Steam asparagus in a steamer basket over simmering water 3 minutes or until tender. Arrange asparagus on a platter; top with hollandaise sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
185
|
478
|
| Fat (g) | 16 | 18 | 34 |
| Sat. Fat (g) | 2 | 11 | 13 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 3 | 3 | 6 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 480 | 128 | 608 |
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