Next Generation Life Fitness

Salad Greens with Swordfish, Pineapple and Coconut

Preptime: 20 min.
Cooktime: 15 min.

Calories: 271
Carbs: 14g
Fat: 13g
Fiber: 4g
Protein: 25g
Satfat: 5g
Sodium: 115mg

Ingredients:

For the lime vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon freshly chopped shallots
1 1/2 tablespoons olive oil
salt to taste
freshly ground black pepper

For the grilled swordfish:
4 swordfish fillets, about 4 to 5 ounces each
nonstick cooking spray

For the green salad:
8 cups romaine lettuce, washed and torn into bite-sized pieces
2 cups freshly cubed pineapple
4 tablespoons freshly grated coconut

Directions:
For the white wine vinaigrette:
1. Place the vinegar and the shallots in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)

For the grilled swordfish:
1. Spray the grill grate with nonstick cooking spray and preheat the grill to medium-high.

2. Season the swordfish fillets with salt and pepper.

3. Grill the swordfish on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the fillets.
(The swordfish can be grilled in advance and stored in the refrigerator for up to 3 days.)

For the green salad:
1. Slice the swordfish into strips and place them in a mixing bowl. Add the pineapple and half of the vinaigrette.

2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the swordfish and pineapple mixture on top. Garnish with grated coconut.