Balsamic Bitter Greens Salad w/Grape Tomatoes -- Serves 4
Grilled Fish and Tropical Salsa
Ingredients:
- 1-1/2 lb. Snapper, Mahi, Tilapia or Basa fillets. If using frozen, thaw packages under cold running water while preparing fruit.
- 2 lbs. (about 4 cups) Tropical Fruit Salad (any combination of Pineapple, Strawberries, Kiwi, Watermelon, Cantaloupe, Mango, Grapes, etc.)
- 1/2 pint Grape Tomatoes
- 3 Tbsp. fresh Cilantro, finely chopped
- 1 fresh or canned Jalapeño, diced (optional)
- 1 Tbsp. Balsamic Vinegar
- 1 tsp. Seasoned Pepper Blend (or your favorite salt-free grill seasoning)
- Cooking spray
Prep:
- Cut fruit into 1/2-inch dice; Cut tomatoes into halves or quarters
- Chop Cilantro; Check fish for bones
Steps:
- Combine fruit, tomatoes, cilantro, and balsamic vinegar for salsa.
- Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of fish with seasoned pepper, wash hands. Remove pan from heat; coat with cooking spray. Place fish in hot pat, return to heat and cook 2-3 minutes on each side or until fish is opaque and separates easily. Serve with 1/4 of the salsa
Balsamic Bitter Greens Salad w/Grape Tomatoes
Ingredients:
- 1 clove fresh garlic, finely minced or put through garlic press
- 2 Tbsp. EVOO
- 2 Tbsp. Balsamic Vinegar
- 1 8-10 oz. bag Romaine Salad Blend
- 1/2 of 8 oz. bag Arugula or Watercress
- 1/2 pint Grape Tomatoes
- 1/4 cup diced Red Onions
- 1 Avocado (optional)
Steps:
- Combine garlic, oil, vinegar; add salt & pepper to taste; whisk until well blended
- Combine salad blend, arugula, tomatoes and onions. If using, cut avocado into bite-size pieces. Add to salad, pour over dressing, toss to blend. Serve.
