Savory Christmas Eve Salad Recipe
Ingredients
| 1 1/2 pounds skinless white-fleshed fish fillets, such as rockf ish, orange roughy, or halibut | ||
| 2 ripe tomatoes, cored and diced | ||
| Garlic | 2 Clove (5gm), pressed | |
| 3/4 cup pimento-stuffed green olives | ||
| Capers | 1/4 Cup (16 tbs), drained | |
| 1/3i cup thinly sliced green onions | ||
| Lettuce leaves | 4 Large, crisped | |
| Lime wedges | 4 | |
| 1/2 cup lime juice Salt and pepper | ||
| 1/2 cup lime juice Salt and pepper | ||
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.
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.
Chef
