Venetian Fish Salad

Venetian Fish Salad
Venetian Fish Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    tablespoons all-purpose flour

  • 4

    (6-ounce) orange roughy or other white fish fillets

  • 2

    teaspoons olive oil

  • 1 1/3

    cups chopped tomato

  • 1 1/2

    teaspoons grated orange zest

  • 1/2

    cup fresh orange juice

  • 1/3

    cup coarsely chopped red onion

  • 1

    teaspoon balsamic vinegar

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 4

    cups gourmet salad greens

  • 1

    ounce thinly sliced prosciutto or ham cut into 1/2-inch-wide strips

Directions

Sprinkle flour over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm. Combine the tomato and next 6 ingredients (tomato through salt) in a bowl. Combine 1 cup tomato mixture and salad greens in a large bowl; toss well. Arrange 1 cup salad greens mixture on each of 4 plates; top each serving with 1 fillet and 1/4 cup tomato mixture. Top evenly with prosciutto.

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