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Pollack with Nectarine Salsa

Makes: 2 servings
Prep 20 mins Grill 8 mins
Pollack with Nectarine Salad
Ingredients
  • 8  ounces  fresh or frozen pollack fillet, cut about 1 inch thick
  • 1  small  nectarine, cut into 1/2-inch pieces (1/2 cup)
  • 1/2  of a small  cucumber, seeded and cut into 1/2-inch pieces (1/2 cup)
  • 1/2  of a  kiwi fruit, peeled and cut into 1/2-inch pieces
  • 2  tablespoons  thinly sliced green onion
  • 2  tablespoons  orange juice
  • 1  teaspoon  white wine vinegar
  • 1/2  teaspoon  olive oil
  • 1/4  teaspoon  freshly ground black pepper
  • 3  cups  torn mixed salad greens
Directions

1. Thaw fish, if frozen.

2. In a small bowl, combine nectarine, cucumber, kiwi fruit, green onion, orange juice, and vinegar. Cover and chill until ready to serve.

3. Rinse fish; pat dry with paper towels. Rub oil over both sides of fish; sprinkle with pepper. Place fish in a well-greased grill basket. Place basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once.

4. To serve, divide greens between two shallow bowls. Break up fish into large pieces and place atop greens. Top with nectarine mixture. Makes 2 servings.

Nutrition Facts (Pollack with Nectarine Salad)
  • Servings Per Recipe 2,
  • cal. (kcal) 181,
  • Fat, total (g) 3,
  • chol. (mg) 81,
  • sat. fat (g) 0,
  • carb. (g) 15,
  • fiber (g) 3,
  • pro. (g) 24,
  • sodium (mg) 111,
  • Vegetables () 2,
  • Fruit () 1,
  • Lean Meat () 3,
  • Mark as Free Exchange () 0,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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