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Send a Meal Blog

Tuesday, April 19 2016


1 pound fresh or frozen skinless cod, haddock, or salmon fillets, about 1 inch thick
3 limes
5 oranges
1/4 cup olive oil
1 teaspoon sugar
Ground black pepper
4 cups arugula, fresh baby spinach, and/or watercress, trimmed
Orange pieces (optional)
Thaw fish if frozen. Rinse fish and pat dry with paper towels; set aside. Finely shred 1 teaspoon peel from one of the limes; squeeze juice from lime. Squeeze juice from two of the oranges. In a small bowl combine lime juice and orange juice. Remove 1/4 cup of the juices to use in dressing.
Pour the remaining juices into a large nonstick skillet; add shredded lime peel and 1/2 cup water. Bring to boiling. Add fish; reduce heat to medium. Simmer, covered, for 8 to 12 minutes or until fish flakes easily when tested with a fork.
Meanwhile, for dressing, in a small bowl whisk together the reserved 1/4 cup juices, the oil, and sugar. Season to taste with salt and pepper.
Thinly slice the remaining two limes and the remaining three oranges. Stack the citrus slices on dinner plates. Divide fish and arugula among citrus stacks. Whisk dressing; drizzle over salads. If desired, garnish with additional orange pieces.
Nutrition Facts (Citrus Salad with Poached Cod)
Per serving: 314 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 141 mg sodium, 26 g carb., 6 g fiber, 18 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email

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