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Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl, stir together oil, lemon zest, lemon juice and pepper. Brush both sides fish with lemon mixture; set aside.
In a large skillet, cook asparagus, covered, in a small amount of boiling water for 3 minutes; drain. Place asparagus in a grill wok.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling. Add asparagus in wok to grill during the last 3 to 5 minutes of grilling or until asparagus browns, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish, then asparagus in wok, on greased grill rack over heat. Cover and grill as directed.)
Combine lettuce, endive and cucumber in a large bowl. Divide evenlyamong serving plates. Using a fork, flake fish into bite-size pieces. Arrange fish and asparagus on top of lettuce mixture. Drizzle salads with dressing. If desired, sprinkle with Parmesan and serve with toasted baguette slices.