April 8th, 2012
Recipes by LeeAnne Wright
Food Styling by Ian Muggridge
Trim fennel stalks and fronds. Cut bulb in half, remove core and shave fennel.
Thinly slice asparagus lengthwise.
Peel jicama, cut in half and slice into thin strips.
In a small bowl, whisk together orange juice and zest, vinegar, honey and cup oil. Season with salt and pepper.
In another bowl, combine vegetables and gently toss with half the vinaigrette.
Season fish with salt and pepper. In a large skillet, heat remaining oil over medium-high heat. Sear fish about 5 minutes. Turn over and cook until fish is opaque (actual cooking time will vary based on thickness of filets).
To serve, divide salad among plates, top with a filet, drizzle remaining vinaigrette and garnish with shaved feta.
442 calories, 30 g fat, 27 g protein, 20 g carbs, 5 g fibre. Excellent source of vitamin C.