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-> [Entrees, Fish, Salads, Seafood] -> [Fish citrus salad Recipe] |
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Fish citrus salad
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| Artist: |
_ |
| Categories: |
Entrees, Fish, Salads, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | SALAD | | 1
| lbs | Large Fish Fillets, such as | | | -salmon, halibut or shark | | | White Wine | | 1
| large | Onion, sliced and separated | | | -into rings | | 4
| med | Oranges, or | | 2
| | Grapefruit | | 2
| med | Avocados | | | DRESSING | | 1/3
| cup | Olive Oil | | 1/4
| cup | Grapefruit Juice | | 1
| tsp | Mustard | | | Salt | | | Ground Pepper |
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Procedures:
| 1 | Cut the fish fillets into ? cubes. | | 2 | Poach the fish in the white wine along with the onion slices for about 8 minutes. | | 3 | Let them cool in the liquid, then strain it off. | | 4 | Peel the oranges and slice thinly crosswise. | | 5 | Remove the seeds. | | 6 | For grapefruit, peel and section, then cut the sections into 2 or 3 pieces. | | 7 | Peel the avocados and cut into cubes. | | 8 | Toss the avocado in a bit of the grapefruit juice. | | 9 | To make the dressing, blend the oil, juice, and mustard. | | 10 | Salt and pepper to taste. | | 11 | To serve the salad family-style, toss the ingredients with the dressing and serve. | | 12 | For a fancier presentation, line the bottom of a salad plate with overlapping slices of orange, surround it with avocado cubes and pile the fish cubes in the center. | | 13 | Drape the onions over the fish and drizzle with the salad dressing. | | 14 | Per serving: calories: 516, protein: 24 g, carbohydrate: 21 g, fat: 39 g, saturated fat: 6 g, cholesterol: 37 mg, sodium: 73 mg, fiber: 5 g. |
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