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Tired of Turkey

Tired of your turkey leftovers?  Surprise your tastebuds with H3’s Sun Coast White Fish recipe.

 

Several varieties of Bass are local to Hilton Head but any firm fleshed seafood works well with this flavorful topping. Try grouper, salmon, snapper, halibut, or jumbo scallops.

 

INGREDIENTS:

4 cups mixed baby salad greens

1 ½ pounds fresh fish cut into 5 ounce portions

2 cups fish stock

2 tablespoons sundried tomatoes, julienned

2 tablespoons Greek olives, slivered

¼ cup citrus vinaigrette

4 ounces feta or goat cheese

 

PREPARATION:

• Place salad greens in Japanese steamer basket

• Lay fish filets on top of greens

• Pour fish stock into the bottom of a pot that will fit the steamer

• Steam fish for 5‐7 minutes depending on thickness

• Combine tomatoes, olives, and vinaigrette and gently warm

• Stir feta or goat cheese (if cheese is soft use as a topping) into vinaigrette

• Place steamed fish and greens on a warmed serving plate and top each piece with a portion of the warm vinaigrette

 

Serves 4

Calories: appx 150 (depending on the fish)

Fat grams: 7 (depending on the fish)

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