New Year Sea Bass Salad
- Ready In:
- 34mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Salad Mixture
- 1⁄2 cantaloupe or 1/4 honeydew melon
- 1 grapefruit
- 1⁄4 cup thinly sliced sweet pickled ginger
- 1 medium carrot, shredded
- 1⁄4 lb jicama, shredded (3 inch wedge) (optional)
-
Dressing
- 3 -4 tablespoons cooking oil
- 1 teaspoon sesame oil
- 3 tablespoons plum sauce
- 1 tablespoon sesame seeds
- 6 ounces salmon fillets
- 6 ounces firm white fish fillets, such as sea bass
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon cooking oil
- 1⁄2 teaspoon white pepper
- 1⁄4 cup chopped roasted peanuts
- 1 green onion, slivered
directions
- Peel melon and cut into crescents.
- Segment grapefruit by cutting away the peel and white pith; cut and lift out segments.
- (For a real time-saver, buy these already prepared in your grocery store) In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
- Combine dressing ingredients in a small bowl, and set aside.
- Place sesame seeds in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, 3 to 4 minutes.
- (For another time-saver, toast these in your micro-wave).
- Immediately remove from pan to cool.
- Remove any skin and bones from fish.
- Thinly slice fish across the grain to make pieces about 1 by 2 inches.
- Fan slices on a serving platter, alternating pink and white fish.
- In a small bowl, combine lime juice, oil and white pepper and drizzle over fish.
- To assemble.
- Drizzle lime juice mixture over fish.
- Mound salad mixture in center of fish.
- Spoon dressing over the salad, and garnish with peanuts, sesame seed and green onions.
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RECIPE SUBMITTED BY
Judith N.
United States