Mexicali Orange Roughy Salad 
Posted by: Bev Mon 23 Jan 2006 9:03 am
Source: BH&G
Prep: 25 minutes Bake: 6 minutes
 

Ingredients:
4 fresh or frozen orange roughy fillets, 1/2 inch thick (1 lb. total)
2 Tbsp. red jalapeno jelly
2 Tbsp. butter or margarine
1/4 cup yellow cornmeal
2 Tbsp. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 cup dairy sour cream
1/2 tsp. finely shredded lime peel
1 Tbsp. lime juice
1/4 tsp. chili powder
Boston lettuce leaves
1 small cucumber, thinly sliced
8 cherry tomatoes, halved
2 Tbsp. snipped fresh cilantro
 

Direction:
1 Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Preheat oven to 450°.
2 Meanwhile, in a small saucepan melt jelly and butter or margarine. In a shallow dish combine the cornmeal, flour, the 1 teaspoon chili powder, and the salt. Brush jelly butter mixture on fish; dip fish in cornmeal mixture to coat both sides. Place the coated fish on a greased baking sheet. Bake, uncovered, for 6 to 9 minutes or until fish flakes easily with a fork.
3 For dressing, in a small bowl stir together the sour cream, lime peel, lime juice, the 1/4 teaspoon chili powder, and enough water (about 2 tablespoons) to make a drizzling consistency.
4 Place several lettuce leaves on each of four serving plates. Top lettuce with a single layer of cucumber slices, a fish fillet, and some of the tomatoes. Drizzle with dressing and sprinkle with cilantro. Makes 4 servings.