Mint And Cucumber Fish Salad Recipe

Summary

Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 Butter1 Tablespoon (About 15 Milliliter)
 Onion1 Small, chopped
 Dry white wine1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)
 White fish fillets1⁄2 Pound (About 225 Grams)
 Cucumber1⁄2 Small
 Chopped mint2 Teaspoon (About 10 Milliliter)
 Lemon1 , juiced
 Cooked peeled prawns12 (Also Called Shrimps)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

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

Directions

1 Melt the butter in a frying pan (skillet) and saute the chopped onion until soft.
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.
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