Blackened Fish Salad with Ginger-Lime Dressing

We have never been campers, but we bought a camper. Sometime last year I got a wild hair to buy a used camper to revamp. We started by taking out the sofas, the mattresses, and the dinette. We cleaned it and then it has sat, just like that, for a year.

Soon after we bought it, Wes and Ashley said they wanted to have their wedding here on the farm, and all of our focus went into getting things ready for a wedding.

Now we have the time to work on the camper, and the motivation is not there. Greg wants to put it in the yard with a for sale sign. Part of me still thinks it would be fun to remodel it. However, when all of this started, I imagined one of those HGTV remodel couples working on their travel trailer with this impressive reveal with a couple of beautifully decorated cupcakes on the counter and the camper decorated to the nines. Does that sound slightly familiar to anyone? Without Greg’s handyman skills, it’s just me with no “Chip” and no reveal. The appeal simply isn’t there for me.

Despite not being ready we are going to throw a mattress in the camper and take it for a weekend in October. How fun will that be? At least we can use that weekend to decide if we would enjoy camping.

Here is a spectacular recipe! The blackened fish with the mixed greens and the so yummy ginger-lime salad dressing is the perfect combination! Use any flaky white fish that you prefer and make the dressing several hours before serving and let stand in a covered jar on the counter.

I have been full keto for a few weeks now and will include the macros for this salad. However, if you are not counting your carbs, simple us sugar in place of the sweetener and use canola oil in place of avocado oil.

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Blackened Fish Salad with Ginger-Lime Dressing

Course Salad

Author Amye Melton

Ingredients

• 4 4-oz. flaky white fish fillets
• 6 Tbsp. olive oil divided
• 2 Tbsp. creole seasoning
• 2 5-oz. bags mixed spring mix washed and dried
• 1/2 c. Ginger-Lime Salad Dressing recipe follows
• 8 rings sliced red onion
• 1/2 c. cherry tomatoes halved
• 2 mini sweet peppers sliced

Instructions

• Preheat oven to 250 degrees.
• Toss fish with 2 tablespoons olive oil and creole seasoning. Set aside.
• In a large cast iron skillet, heat remaining 4 tablespoons olive oil over medium-high heat until it sizzles. Gently place the fish fillets in the skillet. Cook on one side for 3-4 minutes. Carefully turn fish fillets and continue cooking until the fish is cooked through. If you can easily insert a toothpick into the fish, it is done. Remove to an ovenproof platter. Place in oven to keep warm while cooking remaining fillets.
• While fish is cooking combine salad greens with dressing. Toss thoroughly. Divide greens among four dinner plates.
• On top of salads, sprinkle red onions, cherry tomato halves and pepper slices.
• Top each salad with a fish fillet and serve immediately.

Notes

Macros:  (Using 4-oz. Wild Caught Alaskan Halibut and 1/8 of the Ginger-Lime Dressing)

Net Carbs:  5 g.

Fat: 35 g.

Protein:  7 g.

Calories:  355