Fresh combination of vegetables, fish fillet and creamy ranch.
Fish Salad
Ingredients
2 pounds fish fillets (cod, tilapia, snapper or others)
¼ teaspoon each salt and black pepper
2 cups shredded cabbage or lettuce
2 cups chopped vegetables (try tomatoes, cucumber, carrots, corn, green onions, celery, avocado)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Season fish with salt and pepper. Cook by your favorite method until it appears opaque and flakes apart easily. A safe internal temperature is 145 degrees F. (see Notes).
- Mix cabbage or lettuce with other vegetables of your choice. Add chunks of fish. Drizzle with ranch dressing and salsa.
- Refrigerate leftovers within 2 hours.
Notes
- To cook fish:
In a Skillet - Lightly grease a skillet. Add seasoned fish and cook over medium heat (300 degrees F in an electric skillet) until flesh starts to appear white. Turn fish over and cook until it flakes easily.
In the Oven - Put seasoned fish in a baking pan and cover with foil. Bake in a 350 degree F oven until fish flakes.
Under a Broiler - Place seasoned fish on a broiler pan. Broil several inches from the heat until the fish is opaque all the way through and flakes easily.
- To make tacos instead of salad: Warm tortillas. Layer cabbage or lettuce, more vegetables of your choice and fish on the tortilla. Drizzle with ranch dressing and salsa. Fold in half.
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Comments
Awesome recipe and I also added some lime juice before adding it to a mix of tomatoes....AWESOME!!
I boiled my fish and then marinated it in lime juice before adding it to a mix of tomatoes, corn, onions, peppers, grated carrots and avocado. So tasty! No ranch needed! What a great light meal for the summertime!
This was really good! It had lots of flavor and it looked amazing!