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Minted Pea and Fish Salad Recipe
|Fish fillets||1 Pound (Fresh Or Frozen)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Peas/10 ounce package frozen peas||2 Cup (32 tbs)|
|Dried mint||1 Teaspoon, crushed|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Lemon yogurt||2 Tablespoon|
|Bottled hot pepper sauce||3 Dash|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Lettuce cups||4 (Bibb Or Bottom)|
Serving size: Complete recipe
Calories 1577 Calories from Fat 891
% Daily Value*
Total Fat 99 g152.9%
Saturated Fat 8.8 g44.2%
Trans Fat 0 g
Cholesterol 381.6 mg
Sodium 1034 mg43.1%
Total Carbohydrates 62 g20.6%
Dietary Fiber 18.8 g75.1%
Sugars 29 g
Protein 103 g205.8%
Vitamin A 121.1% Vitamin C 213%
Calcium 50.9% Iron 54.9%
*Based on a 2000 Calorie diet
Cut into 1-inch cubes.
Place fish in a large skillet.
Add wine, 1/4 cup water, and 1/4 teaspoon salt.
Bring to boiling, then reduce the heat.
Cover and simmer for 3 to 6 minutes or till fish flakes easily with a fork.
Cool fish slightly, then cover and chill.
Meanwhile, in a small saucepan combine peas, sugar, mint, rosemary, 1/2 cup water, and 1/4 teaspoon salt.
Cover and cook till peas are nearly tender, adding more water if necessary (allow about 5 minutes for frozen or 10 to 12 minutes for fresh).
Cool slightly, then cover and chill.
For dressing, in a small bowl combine mayonnaise or salad dressing, yogurt, milk, and hot pepper sauce.
Stir till well blended.
Cover and chill.To serve, in a medium mixing bowl combine chilled fish, peas, celery, and mushrooms.
Toss lightly to mix.
Spoon pea mixture into lettuce cups.
Drizzle with dressing.
If desired, garnish with radish roses or tomato wedges.