| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Fish, Salads, Main dish, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Fish Fillets; such as salmon, halibut or shark |
|
|
White Wine |
| 1 |
lg |
Onion; sliced and separated into rings |
| 4 |
md |
Oranges; or |
| 2 |
|
Grapefruit |
| 2 |
md |
Avocados |
| 1/3 |
c |
Olive Oil |
| 1/4 |
c |
Grapefruit Juice |
| 1 |
ts |
Mustard |
|
|
Salt |
|
|
Ground Pepper |
INSTRUCTIONS
SALAD
DRESSING
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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