White Fish Salad With Orange
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 500 g firm white fish fillets, cutlets
- 2 tablespoons sherry wine vinegar
- 1 tablespoon orange juice
- 1 tablespoon olive oil
- salt and black pepper, to season
- 2 oranges
- 1⁄2 fennel bulb, thinly sliced
- 1⁄2 cup marinated black olives
directions
- Remove the skin and bones from the cutlets. You will need about 250g fish flesh, cut into large chunks (about 5cm).
- To make the vinegar dressing, mix together the vinegar, orange juice and olive oil, and season with salt and cracked black pepper.
- In a pan, bring some lightly salted water to a simmer and gently place the fish into the water. Cook for 5 minutes, or until just cooked. Using a slotted spoon, carefully remove the fish from the water and, while still warm, cut into fine pieces. Add the fish pieces to the vinegar dressing and allow to cool.
- Remove the skin and bitter white pith from the oranges. Using a small sharp knife, cut between the membranes to remove the orange segments.
- In a bowl, toss together the slices of fennel, olives and orange segments, then spoon the fish mixture over the top of the salad. Season to taste with salt and cracked pepper. Serve at room temperature.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.