| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Cajun | 1 | servings | |
INGREDIENTS
| 8 | oz | Salmon or other firm fish fillets |
| 1 | tb | Olive Oil |
| 1 | tb | Lime or Lemon juice |
| 1 | ts | Cajun or Jamaican Jerk seasoning; (up to 1-1/2) |
| 6 | c | Torn mixed greens |
| 2 | md | Oranges; peeled and sectioned |
| 1 | c | Strawberries; halved |
| 1 | md | Avocado; halved, seeded, peeled, sliced |
| 1 | md | Mango; seeded, peeled, sliced |
| 1/4 | c | Chopped Macadamia nuts or Almonds; toasted |
| Tortilla Bowls | ||
| Tarragon-Buttermilk Dressing; (here we go again 🙂 ) | ||
| Lime peel curls; (optional) |
INSTRUCTIONS
Brush fish with oil, sprinkle with lime or lemon juice and seasoning. Place in a greased grill basket. Grill for 4-6 minutes for each 1/2" of thickness or till fish flakes easily, turning once. Tear fish into bite-size pieces. Combine fish, greens, oranges, strawberries, avocado and nut in a large mixing bowl: toss gently to mix. Spoon into the Tortilla Bowls and drizzle with the dressing. Garnish each serving with a lime peel curl, if desired. Makes 4 servings. Tortilla Bowls: Lightly brush 4 9" to 10" flour tortilla and 4 taco salad bows or small oven safe bowls with a small amount of cooking oil. Press tortillas, coated sides up, into molds or bowls. Place a ball of foil in each. Bake in a 350 degree oven for 15 to 20 minutes or till light brown. Remove foil, let cool. Remove tortillas from molds. Store in airtight containers for up to 5 days. Tarragon-Buttermilk dressing: Combine 1/3 cup buttermilk; 2 tablespoons light mayonnaise or salad dressing; and 1 teaspoon snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon or dillweed, crushed, in a small bowl. Cover and refrigerate for up to one week. source: Simply Perfect Grilling by Better Home and Gardens Posted to bbq-digest by Stuart Carpenter <[email protected]> on May 31, 1999, converted by MM_Buster v2.0l.
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