Presents

"Fish & Mango Salad"

Recipe Source: Recipe Card from Safeway Salads & Dressings Recipe File Serving Size: Makes 4 servings

Amount Ingredient 4 halibut, orange roughy, or mahi mahi fillets (3 to 4 ounces each) 6 cups lightly packed spinach leaves 2 stalks celery, trimmed and thinly sliced 1 small onion, thinly sliced 2 ripe mangoes (1 1/4 pound total) 4 teaspoons lumpfish caviar (optional) Toasted Coconut Dressing:   1 cup sweetened shredded dry coconut 1 cup plain lowfat yogurt 2 tablespoons lemon juice

Preparation Instructions:

In 4 quart pan, bring 2 quarts water to boil; add fish, remove from heat, cover. Set stand until fish is opaque in center of thickest section, about 4 minutes. With slotted spatula, carefully lift out fish; cool. On side of each of 4 plates, arrange spinach, celery and onion. Place fillet in center of each. With sharp knife, peel mangoes. Cut parallel to pit on each side to slice fruit free. Cut fruit lengthwise into 1/4 inch slices. Fan slices on plates opposite spinach. In fine strainer, rinse caviar under cold running water; drain, spoon onto each fillet. Add dressing to taste. 4 servings.

Toasted Coconut Dressing: In 12 inch frying pan, stir coconut over medium high heat until golden. In bowl, mix 3/4 cup coconut with yogurt and lemon juice; top with remaining coconut.

Per serving: 323 calories; 27 g protein; 34 g carbohydrates; 9.7 g fat; 35 mg cholesterol; 228 mg sodium.

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