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Creamy Fish and Fruit Salad

1 pound orange roughy or other lean fish fillets
3 cups bite-size pieces salad greens
1 medium cantaloupe or Persian melon, pared and cut -- (about 1-1/2 pounds)
into thin wedges
2 cups bite-size pieces pineapple (about 1/2 medium)
1 pound seedless grapes -- divided into small bunches
Creamy Jalapeno Dressing
2 green onions (with tops) -- sliced

Creamy Jalapeno Dressing:
1/4 cup cholesterol-free reduced-calorie mayonnaise or salad dressing
1/4 cup lowfat sour cream or plain nonfat yogurt
1/2 jalapeno chili -- seeded and coarsely chopped


Set oven control to broil. Place fish fillets on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn); cool. Flake fish. Place salad greens on serving platter or 4 salad plates. Arrange cantaloupe, pineapple, grapes and fish on greens. Top with Creamy Jalapeno Dressing. Sprinkle with onions. 4 SERVINGS.

MICROWAVE DIRECTIONS: Arrange fish fillets, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Cover tightly and microwave on high 5 to 7 minutes, rotating dish 1/2 turn after 3 minutes, until fish flakes easily with fork; cool. Flake fish. Continue as directed.

CREAMY JALAPENO DRESSING
Place all ingredients in blender or food processor. Cover and blend or
process until smooth.


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