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Mint And Cucumber Fish Salad Recipe
|Butter||1 Tablespoon (About 15 Milliliter)|
|Onion||1 Small, chopped|
|Dry white wine||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
|White fish fillets||1⁄2 Pound (About 225 Grams)|
|Chopped mint||2 Teaspoon (About 10 Milliliter)|
|Lemon||1 , juiced|
|Cooked peeled prawns||12 (Also Called Shrimps)|
Calories 366 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 45.6 mg
Sodium 155.6 mg6.5%
Total Carbohydrates 9 g3.1%
Dietary Fiber 1.8 g7.1%
Sugars 1.7 g
Protein 64 g128.1%
Vitamin A 4.2% Vitamin C 24%
Calcium 5.7% Iron 2.2%
*Based on a 2000 Calorie diet
Add the white wine and seasoning and bring to the boil.
Add the fish fillets, and reduce the heat to a gentle simmer.
Cover and cook for 10 minutes.
Remove from the heat and leave the fish to cool in the pan.
2 Scoop the seeds out of the cucumber and cut it into small 5 mm (1/4 in) cubes.
3 When the fish has cooled, remove it from the pan and drain on absorbent paper.
Flake it into small pieces and place them in a bowl with the cucumber and chopped mint.
Sprinkle with the lemon juice, toss and chill for 30 minutes.
4 Just before serving, spoon the fish salad into 4 large scallop shells.
Garnish each one with 3 prawns (shrimps) and serve with lemon wedges and a bowl of mayonnaise.