Venetian Fish Salad

Cooking Light
4 servings


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2 tablespoons all-purpose flour
4 (6-ounce) orange roughy or other white fish fillets
2 teaspoons olive oil
1 1/3 cups chopped tomato
1 1/2 teaspoons grated orange zest
1/2 cup fresh orange juice
1/3 cup coarsely chopped red onion
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups gourmet salad greens
1 ounce thinly sliced prosciutto or ham, cut into 1/2-inch-wide strips


Sprinkle flour over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.

Combine the tomato and next 6 ingredients (tomato through salt) in a bowl. Combine 1 cup tomato mixture and salad greens in a large bowl; toss well.

Arrange 1 cup salad greens mixture on each of 4 plates; top each serving with 1 fillet and 1/4 cup tomato mixture. Top evenly with prosciutto.

Created date

June 1998

Nutritional Information

Calories 240
Caloriesfromfat 18 %
Fat 4.8 g
Satfat 0.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 35.9 g
Carbohydrate 12.1 g
Fiber 2.2 g
Cholesterol 49 mg
Iron 1.8 mg
Sodium 548 mg
Calcium 35 mg