Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad
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.
Per serving for 4 servings:
Courtesy of the Almond Board of California
Entrées RecipesAller Rouge Pour Femme Poule (chicken with red sauce) Almond-Crusted Pork with Quick Cabbage & Pears Almond-Crusted Shrimp Almond-Parmesan Chicken Black Bean & Barley Burrito Chicken with Fresh Fava Beans, Artichokes & Almonds Grilled Fish with Almond Skordalia Grilled Fish with Heirloom Tomato, Asparagus & Almond Salad Grilled Pork Chops with Apple-Almond Salsa Mexican Chili Cheese Bake Moroccan Chicken and Almonds in Minutes Nutty Ranch Chicken Strips Spicy Gumbo Spinach-Almond Pesto Sun-Dried Tomato Turkey Meatballs Turkey Breast with Cranberry Almond Stuffing Wild Rice Risotto with Almonds & Spring Vegetables