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
How to Make It
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.
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