Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad

Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad
Photo by www.myrecipes.com

Ingredients

  • 1 bunch asparagus, trimmed
  • 1 tablespoon minced red onion
  • 4 teaspoon (6-ounce) tuna, orange roughy, or other firm fillets, about 1 inch thick
  • ¼ teaspoon pepper, plus more for brushing steaks
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing steaks
  • 1/3 cup chopped almonds, roasted
  • ¼ teaspoon salt, plus more for brushing steaks
  • + 2 more ingredients
    • 2 tablespoons fresh lime juice
    • 1 pound heirloom tomatoes or a mixture of red and yellow tomatoes, cored and sliced into wedges

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...

View full recipe at My Recipes

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