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Savory Christmas Eve Salad

Mexican.Chef's picture
  Skinless white fleshed fish fillets 1 1⁄2 Pound (Such As Rockfish, Orange Roughy, Or Halibut)
  Ripe tomatoes 2 , cored and diced
  Garlic 2 Clove (10 gm), minced or pressed
  Pimento stuffed green olives 3⁄4 Cup (12 tbs)
  Drained capers 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Lettuce leaves 4 Large, washed and crisped
  Lime wedges 4
  Salt To Taste
  Pepper To Taste

Place fish in a single layer in a 9- by 13-inch baking dish.
Cover and bake in a 400° oven until fish is just slightly translucent or wet inside when cut in thickest part (about 10 minutes per inch of thickness).
Let cool; then cover and refrigerate for at least 2 hours or until next day.
Lift out fish and discard pan juices; remove any bones.
Break fish into bite-size chunks.
In a large bowl, mix tomatoes, garlic, olives, capers, green onions, lime juice, and fish.
Season to taste with salt and pepper.
Place lettuce leaves on 4 salad plates and spoon equal portions of fish mixture onto each.
Garnish with lime wedges.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 832 Calories from Fat 268

% Daily Value*

Total Fat 30 g46.3%

Saturated Fat 2.2 g11%

Trans Fat 0 g

Cholesterol 450 mg150%

Sodium 1472.7 mg61.4%

Total Carbohydrates 21 g7.2%

Dietary Fiber 4.8 g19.2%

Sugars 7.9 g

Protein 126 g252.5%

Vitamin A 60.2% Vitamin C 91.9%

Calcium 62% Iron 8.1%

*Based on a 2000 Calorie diet

Savory Christmas Eve Salad Recipe