PERCH*****Pan-Fried Perch over Lemony Romaine Slaw

By Unblond1

30/10/15 - My creation - we both loved it. If you're going to pay the price for fresh Island perch, don't bother doing anything else with it. Dan even complimented the freshness of the salad!

Ingredients

• 8 ounces Island perch from Tarini's, filets halved, rinsed and patted dry
• generous dusting of Piri Piri blackening spice for my portion (although it really wasn't hot at all and Dan could probably take it)
• 2 tablespoons (or so) Original Fish Crisp
• 1/4 inch olive oil, for cooking (not in calorie count)
• 3 cups thinly shredded romaine lettuce
• 1/4 medium red onion, thinly sliced
• 1 tablespoon best olive oil
• 1/2 - 1 tablespoon lemon juice, to taste
• 1/4 teaspoon each of dijon mustard and honey
• pinch each of dried oregano and chili flakes
• salt and pepper to taste
• lemon wedges (me) and tartar sauce (Dan) to serve

Details

Servings 2

Preparation

Step 1

Combine dressing ingredients in a stainless steel bowl, cover with saran and refrigerate until dinner time.

Combine shredded lettuce and sliced onion in a towel and refrigerate as well.

Heat 1/4" olive oil in a stainless steel pan (don't use non-stick) over medium heat until shimmering.

Dust fish with spice and Fish Crisp and saute in the hot oil for 2 minutes on the first side and less than that on the second. Remove to paper towels to drain and keep warm while cooking the remaining fish.

To serve, toss romaine and onions with dressing and divide between two shallow bowls. Lay the strips of fish over and sprinkle all with Maldon salt to taste.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 260.3
Total Fat 8.5 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.2 g
Cholesterol 130.3 mg
Sodium 304.3 mg
Potassium 665.1 mg
Total Carbohydrate 15.2 g
Dietary Fiber 2.7 g
Sugars 3.0 g
Protein 31.2 g