Peppered Halibut, Green Beans, and Olive Salad

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 teaspoon pepper black
• 0.3 cup chicken broth fat-free
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 0.3 cup greek olives ripe chopped
• 0.5 pound green beans trimmed
• 24 ounce halibut steaks ()
• 2 tablespoons juice of lemon fresh
• 8 cups torn leaf lettuce red
• 2 teaspoons olive oil 
• 3 tablespoons freshly cracked peppercorns mixed
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 medium tomatoes cut into 8 wedges
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• grill

Directions

1. Combine first 8 ingredients in a small bowl; cover and chill vinaigrette. Wash beans, and trim ends; remove strings.
2. Place beans in a large saucepan of boiling water; cook 2 minutes; drain. Rinse under cold water; drain well. Set aside.
3. Coat halibut with cooking spray; rub peppercorns and salt over both sides of steaks. Prepare grill.
4. Place halibut on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork.
5. Remove from heat; cool slightly. Break halibut into pieces; discard skin and bones.
6. Place lettuce in a large bowl, and add lemon juice, tossing to coat. Divide lettuce mixture evenly among 4 plates. Arrange green beans, halibut, and tomato wedges evenly on plates, and sprinkle each serving with chopped olives.
7. Drizzle vinaigrette over salads.