POMPANO SALAD
Yield: 6 servings
2 pounds skinless Florida pompano fillets*
1/4 cup olive oil
1/4 cup Florida green onions, chopped
3 tablespoons wine vinegar
2 tablespoons capers
3 Florida garlic cloves, minced
2 teaspoons cilantro, chopped
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon white pepper
salad greens
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat for 3-5 minutes or until fish flakes easily with a fork.
Remove from heat and transfer to a cool plate; set aside.
Combine remaining ingredients, except salad greens.
Mix well and put in a flat-bottom container with a lid.
Place fish in a single layer in marinade and close lid tightly; chill 2 hours.
Remove fish from marinade and arrange on salad greens.
*Seafood alternative: mahi-mahi or shark
Per serving: Calories 220, Calories from fat 90, Total fat 11.5g, Saturated fat 3g, Cholesterol 70mg, Total carbohydrate 2g, Protein 28g.
Florida Bureau of Seafood and Aquaculture
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