I wasn't sure of the shallots, but they added a spiciness to the salad. I used 2 Roma Tomatoes, since I have never even seen a yellow tomato. I also didn't put olive oil in the dressing, but that was because my eyes skipped over that part.
Enough flavor, incredibly easy and can easily make one serving. Will have again.
Watercress Salad with Pan-Seared Mahimahi
Tomatoes boost vitamin C and deliver lycopene. Shallots are particularly high in phenols, a compound that may protect against cancer. Rounding out the dish with a lean fish delivers heart-healthy protein and fat.
2 1/2 teaspoons extravirgin olive oil, divided
2 (6-ounce) mahimahi fillets
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 cups watercress
2 cups torn Bibb lettuce
1/2 cup chopped yellow tomato
1/2 cup chopped red tomato
1/4 cup thinly sliced shallots
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 teaspoon Dijon mustard
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 4 minutes or until browned. Carefully turn fish over; cook 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Remove fish from pan; keep warm.
2. Combine watercress, lettuce, tomatoes, and shallots in a large bowl. Combine vinegars, honey, mustard, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl; gradually add remaining 1 1/2 teaspoons oil, stirring with a whisk. Pour vinaigrette over lettuce mixture; toss gently to coat. Arrange 2 1/2 cups lettuce mixture on each of 2 plates; top each serving with 1 fillet.
Yield: 2 servingsCALORIES 220 (28% from fat); FAT 6.9g (sat 1.1g,mono 4.3g,poly 1g); IRON 2.7mg; CHOLESTEROL 93mg; CALCIUM 95mg; CARBOHYDRATE 13.4g; SODIUM 468mg; PROTEIN 26.1g; FIBER 1.9g
Cooking Light, MAY 2008
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