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Hot Perch Salad

Categories:
fish, salads, light meals

2 tablespoons sliced almonds
1 tablespoon thinly sliced green
onion (with top)
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 tablespoon margarine
1/2 cup orange juice
1 teaspoon cornstarch
1 pound ocean perch fillets
4 cups bite-size pieces salad greens
2 medium oranges; pared and sectioned

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

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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