Grilled Halibut Salad with Beet Carrot Slaw
Ingredients
- 1 lemon, sliced
- 1 1/4 pounds halibut or swordfish, skinned
- ¾ teaspoon salt, divided
- 6 sprigs fresh tarragon plus 2 tablespoons finely chopped, divided
- 5 tablespoons extra-virgin olive oil
- ¼ cup lemon juice
- 1 teaspoon whole-grain mustard
- ¼ teaspoon freshly ground pepper
- 2 heads butterhead lettuce, torn
- 1 large beet, preferably golden or Chioggia, shredded
- 1 large carrot, shredded
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