Fish Fillet Salad With Avocado Tomatillo Dressing Recipes

GRILLED SEA BASS, MANGO, GRAPEFRUIT AND AVOCADO SALAD

Steps:

• Place first 6 ingredients in processor until almost smooth. Add juice and blend well. Season spice mixture with salt pepper. Sprinkle fish with salt and pepper. Rub the spice mixture over each fillet. Refrigerate 2 hours.
• Preheat grill. Remove fish from marinade and season with salt and pepper. Grill for 3 minutes on each side.
• Whisk together the ingredients and season with salt and pepper to taste.
• Place greens in a large bowl and drizzle with some of the dressing, season with salt and pepper and toss to coat, divide among 8 plates.
• Arrange grapefruit segments and mangoes atop greens and drizzle with some of the dressing; place 1 fish fillet along each salad. Top fish with avocado.

FISH TACO SALAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
• Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
• Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
• Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

FISH FILLET SALAD WITH AVOCADO-TOMATILLO DRESSING

Steps:

• 1. Prepare the avocado-tomatillo sauce. Cover and reserve in a bowl. Pour 1 1/2 cups water in a skillet large enough to hold the fish in one layer. Add the onion, garlic, parsley, and salt. Bring to a boil over medium heat and cook 3 minutes. Add the fish and cook, turning after 5 minutes. Continue cooking 3 to 5 minutes more or until the fish is opaque in the thickest part. Remove the fish and cool completely then break the fish apart by hand into small pieces, and put in a bowl. 2. Add the cooked carrot and about 1/2 cup of the avocado salsa to the bowl. Toss gently to mix. Adjust salt. Mound the fish on a round serving plate. Scatter the tomato, jalapeños, and cilantro over the top. Serve cold pass the remaining avocado salsa at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.