FISH CITRUS SALAD

      Title: FISH CITRUS SALAD
  Categories: Fish, Salads, Main dish, Cyberealm
       Yield: 4 Servings
  
 MMMMM---------------------------SALAD--------------------------------
       1 lb Large Fish Fillets; such as
            -salmon, halibut or shark
            White Wine
       1 lg Onion; sliced and separated
            -into rings
       4 md Oranges; or
       2    Grapefruit
       2 md Avocados
 
 MMMMM--------------------------DRESSING-------------------------------
     1/3 c  Olive Oil
     1/4 c  Grapefruit Juice
       1 ts Mustard
            Salt
            Ground Pepper
  
   Cut the fish fillets into 3/4" cubes. Poach the fish in the white wine
   along with the onion slices for about 8 minutes. Let them cool in the
   liquid, then strain it off.
   
   Peel the oranges and slice thinly crosswise. Remove the seeds. For
   grapefruit, peel and section, then cut the sections into 2 or 3
   pieces. Peel the avocados and cut into cubes. Toss the avocado in a
   bit of the grapefruit juice.
   
   To make the dressing, blend the oil, juice, and mustard. Salt and
   pepper to taste.
   
   To serve the salad family-style, toss the ingredients with the
   dressing and serve. For a fancier presentation, line the bottom of a
   salad plate with overlapping slices of orange, surround it with
   avocado cubes and pile the fish cubes in the center. Drape the onions
   over the fish and drizzle with the salad dressing.
   
   Per Serving: Calories: 516, Protein: 24 g, Carbohydrate: 21 g, Fat:
   39 g, Saturated Fat: 6 g, Cholesterol: 37 mg, Sodium: 73 mg, Fiber: 5
   g.
   
   Source: San Francisco Chronicle Typed by Katherine Smith
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