Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad

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

Ingredients

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

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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