| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 2bl | 1 | servings | |
INGREDIENTS
| 6 | 130 g fillets ocean trout or Atlantic | |
| ; salmon | ||
| 1 | sm | Mango; (firmly ripe), |
| ; peeled | ||
| Fresh tomato salsa | ||
| 1 | Lemon | |
| Salt | ||
| 500 | g | Mesclun; (mixed baby lettuce |
| ; leaves and cress) | ||
| Light olive oil | ||
| 1 | sm | Spanish onion; peeled then shaved |
| ; into finest slivers |
INSTRUCTIONS
Remove skin from fillets then cover and refrigerate until ready to cook. Cut mango cheeks into fine slivers and prepare tomato salsa. When ready to serve, place fish fillets in a single layer on a flat plate, squeeze over a little fresh lemon juice and season lightly with salt. Cover fillets with food wrap and microwave on full power for about 9 minutes (allow 1 1/2 minutes per fillet). Adjust cooking time according to thickness of fillets. Remove from oven and let stand 1 minute. While fish cooks, toss the mesclun lightly with just a drizzle of olive oil then squeeze over a little fresh lemon juice. Arrange mesclun on individual serving plates with slivers of mango and Spanish onion. Place the warm fish fillets in the middle of the salad and top each one with tomato salsa. Serves 6. Note: If you don't own a microwave, pan-fry fillets in a buttered pan for about 3 to 4 minutes, turning once. Mesclun is available at specialist fruit shops and some supermarkets. Alternatively, use a mixture from the many varieties of lettuce now available. Converted by MC_Buster. Per serving: 207 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 55g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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