Sea Bass Salad
Come with me to the sea... bass, that is. This scrumptious sea bass salad is good to the gills. You could spend a fortune on such a decadent dish in a fancy restaurant, or you can prepare a more affordable version in your very own kitchen.
Ingredients
- 1/2 cantaloupe or 1/4 honeydew melon
- 1 grapefruit
- 4 tablespoon(s) thinly sliced sweet pickled ginger
- 1 medium carrot, shredded
- 4 ounce(s) Jicama, shredded (3 in. wedge)
- 1 tablespoon(s) cooking oil
- 1 teaspoon(s) sesame oil
- 3 tablespoon(s) plum sauce
- 1 tablespoon(s) sesame seeds
- 6 ounce(s) salmon fillets
- 6 ounce(s) firm white fish fillets, such as sea bass
- 3 teaspoon(s) fresh squeezed lime juice
- 1 tablespoon(s) cooking oil
- 1/2 teaspoon(s) white pepper
- 1/4 cup(s) chopped roasted peanuts
- 1 green onion, slivered
Instructions
- Peel melon and cut into crescents.
- Segment grapefruit by cutting away the peel and white pith and then cut and lift out segments.
- In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
- Combine dressing ingredients in a small bowl, and set aside.
- Place sesame seeds in a small frying pan over medium heat; cook while shaking pan continuously, until lightly browned, 3 to 4 minutes.
- (For time-saver purpose, toast these in your microwave).
- Immediately remove from pan to cool.
- Remove any skin and bones from fish.
- Thinly slice fish across the grain to make pieces about 1 by 2 in.
- Fan slices on a serving platter, alternating pink and white fish.
- In a small bowl, combine limejuice, oil and white pepper and drizzle over fish.
- Drizzle limejuice mixture over fish.
- Mound salad mixture in center of fish.
- Spoon dressing over the salad, and garnish with peanuts, sesame seed and green onions.
Nutrition
Calories: 1154.29kcalCarbohydrates: 93.1gProtein: 71.75gFat: 58.7gSaturated Fat: 10.7gCholesterol: 115.5mgSodium: 749.88mgFiber: 13.05gSugar: 48.24g
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