Low Fat Salad Recipes

Ingredients:

2 tbsp sliced almonds
1 tbsp thinly sliced green
onion (with top)
1/4 tsp salt
1/8 tsp coarsely ground pepper
1 tbsp margarine
1/2 cup orange juice
1 tsp cornstarch
1 lb ocean perch fillets
4 cup bite-size pieces salad greens
2 medium oranges, pared and sectioned

Instructions:

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.




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NOTES : average

Preparation Time: 0:00

Servings: 4