A yummy tomato mixture is served wth the fish in this easy salad. A squeeze of lemon and sprinkle of cilantro is added before serving.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw fish, if frozen; rinse and pat dry with paper towels. Halve each fillet horizontally. In a 2-quart square baking dish place half of the fish, leaving no space between the pieces. Sprinkle with 1/4 teaspoon of the salt. Thinly slice 1 of the lemons. Lay the lemon slices and 1 cup cilantro leaves on the fish in baking dish. Top with remaining fish. Sprinkle with 1/4 teaspoon of the salt. Add 2 tablespoons water to the bottom of the dish. Cover dish with waxed paper.

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  • Microcook on 100 percent power (high) for 3-1/2 to 4-1/2 minutes or until fish flakes easily when tested with a fork, turning dish halfway through cooking if necessary. Cool slightly. Transfer fish to a serving platter. Cover with plastic wrap and chill 2 to 4 hours.

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  • In a medium bowl combine tomatoes, onions, and remaining 1/2 teaspoon salt. Toss gently to combine. Cover and chill while fish chills.

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  • To serve, spoon tomato mixture next to fish. Cut remaining lemon in half; squeeze over fish and tomato mixture. Sprinkle with snipped fresh cilantro. Makes 8 side-dish servings.

Nutrition Facts

105 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 30 mg cholesterol; 100 mg sodium. 6 g carbohydrates; 2 g fiber; 3 g sugar; 13 g protein; 1458 IU vitamin a; 21 mg vitamin c; 40 mg calcium; 1 mg iron;

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