White Fish Salad

I used tilapia and it was soooo tasty! :D My husband and I made noises as we ate. I also used spinach because we didn't have Romain lettuce. Halibut, or any white fish, would work well with this. And my kids LOVE fish this way! The dressing makes it spectacular! It's best to marinate the fish for at least one hour before cooking, but it's not absolutely necessary. I marinate less and it's still great. Serve with crusty bread (I've served with quesadilla wedges even). Serves 4.

White Fish Salad

Fish
2 large fish (halibut or tilapia or any white fish) steaks
2 Tbsp lemon juice
1/2 tsp salt, or seasoned salt
1/2 tsp pepper
3 tsp olive oil

Salad
4 - 6 c Romain lettuce and/or baby spinach, chopped
1 can garbonzo beans (chick peas), drained and rinsed
1/4 c shredded carrots
1/4 c shredded cucumber
any other veggies you might like

Dressing
1/4 c olive oil
1 Tbsp lemon juice
3 tsp honey
1/2 tsp salt
1/2 tsp pepper
1 tsp ground cumin


1. Place fish in bowl or airtight container or zip-lock bag with lemon juice, salt and pepper. Let marinate up to two hours. Heat 3 tsp olive oil in small fry pan over medium-high heat. Add fish, DISCARDING THE MARINADE, and cook through, about 4 minutes each side. Let sit a minute, then cut into pieces or flake apart. Set aside.
2. Add lettuce or spinach to individual serving bowls. Set aside.
3. In small bowl, mix dressing ingredients. Stir until well mixed. Pour over each bowl of lettuce, add carrots and cucumber and any other veggies you might want and toss to coat. Sprinkle flaked fish pieces and garbanzo beans on top and serve immediately.