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Hot Perch Salad

Hot Perch Salad recipe image
This Hot Perch Salad offers a delightful contrast of temperatures and textures, featuring tender, broiled ocean perch served over a bed of crisp, bite-sized salad greens. The dish is crowned with a warm, savory sauce made from toasted almonds, sliced green onions, and a bright reduction of orange juice thickened with cornstarch. Fresh orange sections add a juicy, citrusy sweetness that balances the rich margarine-based sauce. It is a vibrant, international-style meal that feels elegant yet simple enough for weeknight dinners. Perfect for a light lunch or a sophisticated side dish, this recipe highlights the natural flavor of fresh fish while providing a satisfying, aromatic experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 180.5
Dietary: Gluten-free
Description
This Hot Perch Salad offers a delightful contrast of temperatures and textures, featuring tender, broiled ocean perch served over a bed of crisp, bite-sized salad greens. The dish is crowned with a warm, savory sauce made from toasted almonds, sliced green onions, and a bright reduction of orange juice thickened with cornstarch. Fresh orange sections add a juicy, citrusy sweetness that balances the rich margarine-based sauce. It is a vibrant, international-style meal that feels elegant yet simple enough for weeknight dinners. Perfect for a light lunch or a sophisticated side dish, this recipe highlights the natural flavor of fresh fish while providing a satisfying, aromatic experience.
Ingredients
  • 2 tablespoons Sliced almonds
  • 1 tablespoon Thinly sliced green onion
  • Green onion top for garnish
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Coarsely ground pepper
  • 1 tablespoon Margarine
  • 1/2 cup Orange juice
  • 1 teaspoon Cornstarch
  • 1 pound Ocean perch fillets
  • 4 cups Bite-size pieces salad greens
  • 2 medium Oranges, pared and sectioned
Directions
  1. 1
    Set oven control to broil.
  2. 2
    Cut ocean perch fillets into 4 serving pieces.
  3. 3
    Place fish on rack in broiler pan.
  4. 4
    Broil with tops about 4 inches from heat for 5 to 6 minutes or until fish flakes easily with fork; do not turn.
  5. 5
    While fish cooks, heat margarine in a 1-1/2-quart saucepan over medium heat.
  6. 6
    Add sliced almonds, thinly sliced green onion, salt, and pepper.
  7. 7
    Cook for about 4 minutes, stirring frequently, until almonds are light brown.
  8. 8
    In a small bowl, mix orange juice and cornstarch until smooth.
  9. 9
    Stir orange juice mixture into almond mixture in saucepan.
  10. 10
    Cook for about 30 seconds, stirring constantly, until sauce is thickened.
  11. 11
    Arrange salad greens and orange sections on 4 salad plates.
  12. 12
    Top greens with broiled fish fillets.
  13. 13
    Spoon warm almond-orange mixture over fish.
  14. 14
    Garnish with green onion tops if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180.5kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 1448.4mg61%
Total Carbohydrate 24.8g9%
Dietary Fiber 8.3g34%
Sugars 10.5g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Microwave Option: To make the sauce in the microwave, decrease orange juice to 1/3 cup. Mix almonds, onion, salt, pepper, and margarine in a 2-cup microwavable measure. Microwave uncovered on high for 2 to 3 minutes, stirring every minute, until almonds are light brown. Mix orange juice and cornstarch; stir into almond mixture. Microwave uncovered on high for 30 to 60 seconds or until thickened.

Microwave Fish Option: Cut fish fillets into 4 serving pieces. Arrange fish, thickest parts to outside edges, in a rectangular microwavable dish (12 x 7-1/2 x 2 inches). Cover tightly and microwave on high for 5 to 7 minutes, rotating dish 1/2 turn after 3 minutes, until fish flakes easily with fork. Let stand covered for 3 minutes before serving.

Substitutions: You can substitute the ocean perch with other mild white fish fillets such as cod, tilapia, or halibut. Vegetable oil can be used instead of margarine for a different flavor profile.

Keywords: hot perch, salad, ocean perch, almond sauce, orange dressing, fish recipe, broiled fish, toasted almonds, green salad, citrus fish, light dinner, seafood salad
Read it online: https://www.chefs-mate.com/recipe/hot-perch-salad/