Extension ServiceEnsalada de Pescado receta
View nowTiempo de preparación: 20 minutos
Hora de cocinar: 30 minutos
Rendimientos: 6 tazas
Fresh combination of vegetables, fish fillet and creamy ranch.
Prep time: 20 minutes
Cook time: 30 minutes
Makes: 6 cups
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)
½ cup low-fat ranch dressing (try Food Hero's Ranch Dressing)
½ cup salsa (try Food Hero's Salsa Roja or Salsa Verde)
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.
