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Here's a charming, easy way to dish up dinner. The tomato dressing accents both the greens and the fish for a light meal. Serve with focaccia or crusty rolls.
4 Cod or haddock fillets
8 cups Mixed torn salad greens
VINAIGRETTE
1/2 cup Tomato juice
1/4 cup Olive oil
2 tbsp Wine vinegar
2 tsp Dijon mustard
1/2 tsp Granulated sugar
1/4 tsp Each salt and pepper
2 tbsp Chopped fresh basil
In large greased nonstick skillet, cook fillets over medium-high heat, turning once, for about 8 minutes or until fish is opaque and flakes easily when tested with fork.
Vinaigrette: Meanwhile, in bowl whisk together tomato juice, oil, vinegar, mustard, sugar, salt and pepper; stir in basil. Arrange salad greens on platter or individual plates; top with fish. Drizzle with vinaigrette.
Makes 4 servings.
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