Warm Mahimahi Salad

Cuisine: Tropical

Category: fish

Servings: 6


1/3 cup thinly sliced green onions
1/2 cup orange juice
2 tablespoons lemon juice
1 teaspoon finely chopped gingerroot
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon pepper
1-1/2 pounds mahimahi fillets, skinned,
or other lean fish fillets,
cut into
6 serving pieces
6 cups bite-size pieces spinach
3 medium oranges, peeled and thinly
1 small cucumber, sliced
1 tablespoon vegetable oil


Mix onions, orange juice, lemon juice, gingerroot, soy sauce and pepper in shallow glass or plastic dish. Add fish fillets; turn to coat with marinade. Cover and refrigerate at least 2 hours. Set oven control to broil. Spray broiler pan rack with nonstick cooking spray. Remove fish from marinade; reserve marinade. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat 4 minutes; turn. Broil 5 to 7 minutes longer or until fish flakes easily with fork. Arrange spinach, oranges and cucumber on dinner plate. Place fish on spinach mixture. Pour marinade and oil into 1-quart saucepan. Boil until reduced to 1/2 cup. Pour over fish. 6 servings

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