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Savory Christmas Eve Salad

Mexican.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Baked
Dish: 
Salad
Occasion: 
Christmas
Ingredient: 
Fish

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