Blackened Fish Salad Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Red snapper fillets/Catfish / cod / pollack / haddock fillets1 Pound (Use Either Fresh Or Frozen, About 3/4 Inch Thick)
 Torn leaf lettuce/Torn red tipped leaf lettuce3 Cup (48 tbs)
 Torn spinach3 Cup (48 tbs)
 Oranges2 Medium, peeled and sectioned
 Thinly sliced cucumber1 Cup (16 tbs)
 Sweet red pepper1 , cut into thin bite-size strips to make 1/2 cup
 Snipped fresh basil/1 teaspoon dried basil, crushed3 Tablespoon
 Snipped fresh thyme/1/2 teaspoon dried thyme, crushed1 1⁄2 Teaspoon
 Onion powder1 Teaspoon
 Ground red pepper1 Teaspoon
 Snipped fresh sage/1/4 teaspoon ground sage1 Teaspoon
 Garlic salt1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs), melted
 Buttermilk dressing2⁄3 Cup (10.67 tbs) (Zesty Type)

Nutrition Facts

Serving size

Calories 405 Calories from Fat 167

% Daily Value*

Total Fat 19 g29%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 78.6 mg

Sodium 812 mg33.8%

Total Carbohydrates 33 g11.1%

Dietary Fiber 6 g23.9%

Sugars 15.8 g

Protein 27 g53.8%

Vitamin A 143.1% Vitamin C 170.5%

Calcium 19.2% Iron 17.3%

*Based on a 2000 Calorie diet

Directions

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.
Set aside.
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.
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