| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Cyberealm, Fish, Main dish, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Fish Fillets, such as |
|
|
salmon halibut or shark |
|
|
White Wine |
| 1 |
|
Onion, sliced and separated |
|
|
into rings |
| 4 |
|
Oranges, or |
| 2 |
|
Grapefruit |
| 2 |
|
Avocados |
| 1/3 |
c |
Olive Oil |
| 1/4 |
c |
Grapefruit Juice |
| 1 |
t |
Mustard |
|
|
Salt |
|
|
Ground Pepper |
INSTRUCTIONS
Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine
along with the onion slices for about 8 minutes. Let them cool in the
liquid, then strain it off. Peel the oranges and slice thinly
crosswise. Remove the seeds. For grapefruit, peel and section, then
cut the sections into 2 or 3 pieces. Peel the avocados and cut into
cubes. Toss the avocado in a bit of the grapefruit juice. To make the
dressing, blend the oil, juice, and mustard. Salt and pepper to taste.
To serve the salad family-style, toss the ingredients with the
dressing and serve. 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. Drape the onions
over the fish and drizzle with the salad dressing. 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. Source: San
Francisco Chronicle Typed by Katherine Smith From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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