Here's a charming, easy way to dish up dinner. The tomato dressing accents both the greens and the fish for a light meal. Serve with focaccia or crusty rolls.
- Portion size 4 servings
Ingredients
Vinaigrette:
Method
In large greased nonstick skillet, cook fillets over medium-high heat, turning once, for about 8 minutes or until fish is opaque and flakes easily when tested with fork.
Vinaigrette: Meanwhile, in bowl whisk together tomato juice, oil, vinegar, mustard, sugar, salt and pepper; stir in basil. Arrange salad greens on platter or individual plates; top with fish. Drizzle with vinaigrette.
Nutritional facts <b>Per serving:</b> about
- Sodium 382 mg
- Protein 23 g
- Calories 241.0
- Total fat 15 g
- Cholesterol 49 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
%RDI
- Iron 15.0
- Folate 66.0
- Calcium 7.0
- Vitamin A 33.0
- Vitamin C 35.0
