Be sure to include this salad in your holiday menu. Even those who are not interested in seafood will admire it. It is better to serve immediately so that the fish does not have time to cool down. To do this, I recommend putting the salad on warmed plates.
Ingredients
- Red Fish - 300 g
- Bell pepper - 1 piece
- Tomatoes - 150 g
- Cucumbers (medium) – 2 pieces
- Olives (without a bone) – handful
- Salad mix - 200 g
- Bow purple (large) – 1 piece
- Lemon juice - 1 tbsp.l.
- Vegetable oil (odorless) – 3 art.l.
- Butter - 30 g
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the red fish and dry it with paper towels.
Melt the butter in a frying pan, lay out the fish and fry until tender.
Put the fish on a plate, slice and sprinkle with lemon juice.
Chop cucumbers, tomatoes, peeled onions and bell peppers.
Mix salad mix, fish, olives and vegetables.
Add salt, ground pepper and vegetable oil. Gently mix the salad.
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