Blackened Fish Salad
|Red snapper fillets/Catfish / cod / pollack / haddock fillets||1 Pound (Use Either Fresh Or Frozen, About 3/4 Inch Thick)|
|Torn leaf lettuce/Torn red tipped leaf lettuce||3 Cup (48 tbs)|
|Torn spinach||3 Cup (48 tbs)|
|Oranges||2 Medium, peeled and sectioned|
|Thinly sliced cucumber||1 Cup (16 tbs)|
|Sweet red pepper||1 , cut into thin bite-size strips to make 1/2 cup|
|Snipped fresh basil/1 teaspoon dried basil, crushed||3 Tablespoon|
|Snipped fresh thyme/1/2 teaspoon dried thyme, crushed||1 1⁄2 Teaspoon|
|Onion powder||1 Teaspoon|
|Ground red pepper||1 Teaspoon|
|Snipped fresh sage/1/4 teaspoon ground sage||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Buttermilk dressing||2⁄3 Cup (10.67 tbs) (Zesty Type)|
Thaw fish, if frozen.
In a large salad bowl combine leaf lettuce, spinach, orange sections, cucumber slices, and pepper strips.
Divide the lettuce mixture among dinner plates.
In a small bowl combine basil, thyme, onion powder, ground red pepper, sage, garlic salt, white pepper, and black pepper.
Rinse fish; pat dry with paper towels.
Cut into 4 serving-size portions.
Brush both sides of fish with some of the melted margarine or butter.
Coat both sides with basil mixture.
Remove the rack from a charcoal grill.
Place an unoiled 12-inch cast-iron skillet directly on hot coals. (If using a gas grill, place skillet on grill rack; turn heat to high.)
Do not position handle over coals.
Heat skillet about 5 minutes or until a drop of water sizzles.
Add fish to skillet.
Carefully drizzle 2 teaspoons of the melted margarine or butter over fish.
Grill for 2 1/2 to 3 minutes or until fish is blackened.
Turn fish; drizzle another 2 teaspoons melted margarine or butter over fish.
Grill for 2 1/2 to 3 minutes more or until blackened and fish flakes easily with a fork.
Arrange fish on top of lettuce mixture.
Serve with a Zesty Buttermilk dressing.