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Publix Simple Meals

Pan-Seared Fish With Creamy Herbs and Citrus-Cheese Salad

Servings:
Makes 4 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence


-- Prepare salad - 10 minutes

-- Prepare fish; serve - 15 minutes


Cooking Instructions

Pan-Seared Fish With Creamy Herbs

Ingredients

1 tablespoon fresh chives, finely chopped

2 tablespoons fresh cilantro, finely chopped

2 tablespoons light mayonnaise with olive oil

4 firm fish fillets (such as snapper, mahi, or cod; about 1 1/2 lb)

1 teaspoon kosher salt

1 teaspoon fresh ground pepper mélange

1 1/2 tablespoons olive oil

1/3 cup white wine (or chicken broth)

Steps


1. Chop herbs; combine with mayonnaise. Season fish with salt and pepper (wash hands).

2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add fish; cook 2-3 minutes on first side.

3. Turn fish; add wine and reduce heat to medium-low. Top fish with herb mixture; cook 2-3 more minutes or until fish is 145°F (or opaque and separates easily). Serve.


Citrus-Cheese Salad

Ingredients

1/2 small red onion, thinly sliced

2 tablespoons cilantro, coarsely chopped

4 oz fresh white cheese (such as feta or queso blanco), diced

2 cups chilled orange (or citrus) segments in light syrup, drained

3 tablespoons fruit vinaigrette

1/4 teaspoon kosher salt

Prep


-- Slice onion (1/3 cup). Chop cilantro.

-- Dice cheese.


Steps


1. Combine oranges, onions, and cheese.

2. Drizzle vinaigrette over salad; sprinkle with cilantro and salt. Serve.


Aprons Advice


-- Complete your meal with Cuban bread and rice pudding for dessert.

-- To make a hearty dinner salad, serve the citrus-cheese salad over a bed of baby spinach.


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Nutritional Information

Pan-Seared Fish With Creamy Herbs

CALORIES (per 1/4 recipe) 160kcal; FAT 7g; CHOL 55mg; SODIUM 670mg; CARB 1g; FIBER 0g; PROTEIN 18g; VIT A 2%; VIT C 2%; CALC 2%; IRON 2%

Citrus-Cheese Salad

CALORIES (per 1/4 recipe) 180kcal; FAT 8g; CHOL 25mg; SODIUM 450mg; CARB 23g; FIBER 1g; PROTEIN 5g; VIT A 10%; VIT C 100%; CALC 15%; IRON 2%