Grilled Halibut Salad with Raspberry-Orange Vinaigrette

The vinaigrette helps keep the halibut moist and prevents it from sticking to the grill.

VINAIGRETTE 1/2 cup extra-virgin olive oil 1/4 cup raspberry vinegar 1 teaspoon Dijon mustard 1/2 teaspoon grated orange peel 1/4 teaspoon salt 1/4 teaspoon pepper SALAD 8 small red potatoes (1 1/2 lb.)

lb. green beans 4 halibut steaks (about 1 1/4 lb.)

1/4 teaspoon salt 1/4 teaspoon pepper 4 cups assorted salad greens 2 oranges, peeled, sliced 12 ripe olives 2 oz. (1/2 cup) goat cheese, chilled, crumbled 1. In jar, combine all vinaigrette ingredients; shake well. Set aside.

In medium saucepan, cook potatoes in boiling water for 20 minutes or until tender. Drain; cool slightly. Cut potatoes into thick slices; toss with 3 tablespoons vinaigrette. Set aside.

In large saucepan, cook green beans in boiling salted water for 6 to 8 minutes or until crisp-tender. Immerse beans in ice water for 1 minute; drain and blot dry with paper towels. (This stops the cooking process and ensures a bright green color.) Toss with 2 tablespoons vinaigrette; set aside.*

Heat grill. Season halibut with salt and pepper; coat with 2 tablespoons vinaigrette.

Place halibut on gas grill over medium heat or on charcoal grill about 6 inches from medium coals. Cook 8 to 10 minutes per inch of thickness or until fish just begins to flake, turning once.

Meanwhile, divide salad greens onto serving plates. Place halibut over greens. Arrange marinated vegetables, orange slices, olives and goat cheese on plates. Drizzle with remaining vinaigrette.

TIP *If assembling salad ingredients ahead of time, do not add vinaigrette to green beans until just before serving to maintain bright green color.

servings PER SERVING: 630 calories, 32.5 g total fat (6.5 g saturated fat), 90 mg cholesterol, 900 mg sodium, 9.5 g fiber