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Venetian Fish Salad

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.