Savory Christmas Eve Salad
|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|
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.