*  Exported from  MasterCook  *
 
                             FISH CITRUS SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Salads
                 Main Dish                        Cyberealm
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SALAD-----
    1       lb           Large Fish Fillets -- such as
                         -salmon, halibut or shark
                         White Wine
    1       lg           Onion -- sliced and separated
                         -into rings
    4       md           Oranges -- or
    2                    Grapefruit
    2       md           Avocados
                         -----DRESSING-----
      1/3   c            Olive Oil
      1/4   c            Grapefruit Juice
    1       t            Mustard
                         Salt
                         Ground Pepper
 
   Cut the fish fillets into 3/4 cubes. Poach the fish
   in the white wine along with the onion slices for
   about 8 minutes. Let them cool in the liquid, then
   strain it off.
   
   Peel the oranges and slice thinly crosswise. Remove
   the seeds. For grapefruit, peel and section, then cut
   the sections into 2 or 3 pieces. Peel the avocados and
   cut into cubes. Toss the avocado in a bit of the
   grapefruit juice.
   
   To make the dressing, blend the oil, juice, and
   mustard. Salt and pepper to taste.
   
   To serve the salad family-style, toss the ingredients
   with the dressing and serve. For a fancier
   presentation, line the bottom of a salad plate with
   overlapping slices of orange, surround it with avocado
   cubes and pile the fish cubes in the center. Drape the
   onions over the fish and drizzle with the salad
   dressing.
   
   Per Serving: Calories: 516, Protein: 24 g,
   Carbohydrate: 21 g, Fat: 39 g, Saturated Fat: 6 g,
   Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5 g.
   
   Source: San Francisco Chronicle Typed by Katherine
   Smith
  
 
 
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