Grilled Flounder Salad with Garlic Mango Vinaigrette

Servings 4 servings


  • 1 pound flounder fillets or use another firmfleshed white fish
  • 1 teaspoon dried rosemary crushed
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cloves garlic pressed and divided
  • 1 cup chopped mango
  • 1/2 tablespoon lime zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 6 cups baby spinach
  • 1/4 cup minced red onion
  • 8 ounces white button mushrooms sliced
  • 1/2 cup chopped red bell pepper
  • 1/4 cup grated carrots


  • Place fillets in a shallow bowl. In a small bowl, combine next 4 ingredients (rosemary through black pepper) along with half of the garlic.
  • Rub mixture into fish then cover and refrigerate for 30 minutes. Preheat grill to MEDIUM and lightly oil grill grate. Meanwhile, prepare Mango Vinaigrette: In a food processor or blender, combine next 4 ingredients (mango, lime zest, lemon juice and olive oil) along with remaining garlic.
  • Process until smooth then set aside. In a large bowl, toss together baby spinach, red onion, mushrooms, bell pepper and carrots; set aside. Grill flounder fillets over indirect heat for 3 to 4 minutes per side or until fish flakes easily when tested with a fork.
  • Watch carefully to prevent burning! Arrange salad on dinner plates and top with a hot fish fillet. Garnish with Mango Vinaigrette or serve on the side. Enjoy!!


LC SERVING SUGGESTION: Serve sliced cucumber on the side.
SERVING SUGGESTION: Add whole grain rolls and butter. KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary. NUTRITION: per serving: 235 Calories; 9g Fat; 25g Protein; 16g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 605mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat. Points: 6
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