Tropical Mexican Salad with Fish
with salsa vinaigrette
Here’s how I came up with this salad:
-Phil wants to eat more fish, but doesn’t really like fish
-Bella loves beans, corn and avocados
-I’m super excited by the nice weather and dreaming of summertime
This is the same way I make the fish for fish and chips.
1 bag mixed greens
1 can kidney beans, drained and rinsed
1 can corn, drained
1 mango, peeled and sliced (squeeze lime juice over)
2 avocados, sliced lengthwise (squeeze lime juice over)
1 lb white fish such as halibut or tilapia (I used sole because it was on sale this week)
2 egg whites
1/4 cup beer
1 1/2 cups panko bread crumbs
1/2 teaspoon paprika
1 tablespoon mixed seasoning (such as Mrs. Dash or Trader Joe’s 21 Seasoning Salute)
1/4 cup olive oil
Salsa Vinaigrette: inspiration came from this taco salad dressing
1 Roma tomato, chopped
1 clove garlic
2 tablespoons red wine vinegar
juice of 1 lime
3 tablespoons orange juice
1 teaspoon cumin
1 jalapeno, seeds removed, chopped
salt and pepper
For the vinaigrette: blend all ingredients in a blender of food processor. Add tomato last if you would like it chunky. Refrigerate.
Cut fish into aprox 4 x 2 inch pieces. Season with salt and pepper. Whisk egg whites and beer in a shallow bowl. Add fish to bowl. Combine bread crumbs and seasonings. Remove fish from egg mixture and dredge in bread crumb mixture. Heat oil in a large saute pan over medium high heat. Cook until browned and cooked through, about 2 minutes per side. Place fish on paper towels to remove some of the oil.
Toss salad greens with beans, corn, and desired amount of vinaigrette. Arrange mango, avocado, and fish on top.