Low Fat Hot Perch Salad Recipe

Ingredients

2 tablespoons sliced almonds

1 tablespoon thinly sliced green

onion (with top)

1/4 teaspoon salt

1/8 teaspoon coarsely ground pepper

1 tablespoon margarine

1/2 cup orange juice

1 teaspoon cornstarch

1 pound ocean perch fillets

4 cups bite-size pieces salad greens

2 medium oranges, pared and sectioned

Method

Cook almonds, onion, salt and pepper in margarine in 1-1/2-quart saucepan about 4 minutes, stirring frequently, until almonds are light brown.

Mix orange juice and cornstarch; stir into almond mixture.

Cook about 30 seconds, stirring constantly, until thickened.

Set oven control to broil.

Cut fish fillets into 4 serving pieces.

Place on rack in broiler pan.

Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).

Arrange salad greens and orange sections on 4 salad plates.

Top with fish.

Spoon almond mixture over fish.

4 SERVINGS.

MICROWAVE DIRECTIONS: Decrease orange juice to 1/3 cup.

Mix almonds, onion, salt, pepper and margarine in 2-cup microwavable measure.

Microwave uncovered on high 2 to 3 minutes, stirring every minute, until almonds are light brown.

Mix orange juice and cornstarch; stir into almond mixture.

Microwave uncovered on high 30 to 60 seconds or until thickened.

Cut fish fillets into 4 serving pieces.

Arrange fish, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches.

Cover tightly and microwave on high 5 to 7 minutes, rotating dish 1/2 turn after 3 minutes, until fish flakes easily with fork.

Let stand covered 3 minutes.

Continue as directed.

Cooks Comments and Tips