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Low Fat Hot Perch Salad Recipe
Ingredients
2 tablespoons sliced almonds
1 tablespoon thinly sliced green
onion (with top)
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 tablespoon margarine
1/2 cup orange juice
1 teaspoon cornstarch
1 pound ocean perch fillets
4 cups bite-size pieces salad greens
2 medium oranges, pared and sectioned
Method
Cook almonds, onion, salt and pepper in margarine in 1-1/2-quart saucepan about 4 minutes, stirring frequently, until almonds are light brown.
Mix orange juice and cornstarch; stir into almond mixture.
Cook about 30 seconds, stirring constantly, until thickened.
Set oven control to broil.
Cut fish fillets into 4 serving pieces.
Place 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).
Arrange salad greens and orange sections on 4 salad plates.
Top with fish.
Spoon almond mixture over fish.
:SERVINGS.
:MICROWAVE DIRECTIONS: Decrease orange juice to 1/3 cup.
Mix almonds, onion, salt, pepper and margarine in 2-cup microwavable measure.
Microwave uncovered on high 2 to 3 minutes, stirring every minute, until almonds are light brown.
Mix orange juice and cornstarch; stir into almond mixture.
Microwave uncovered on high 30 to 60 seconds or until thickened.
Cut fish fillets into 4 serving pieces.
Arrange fish, 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.
Let stand covered 3 minutes.
Continue as directed.
