Ingredients & Directions
1 1/2 oz.
Pinch of salt
Southern Style Striped Pangasius fillets
Pickled garden salad mix, drained
Marinated artichoke hearts, drained
Marinated mushrooms whole, drained
Pitted ripe medium olives drained–set aside pimiento
Cucumber, seeded and sliced
Green onions, thinly sliced
Fresh garlic cloves, chopped
- In a plastic bowl, combine garden salad mix, artichoke hearts, mushrooms, olives, cucumber, tomato, green onions, lemon juice, pimiento, sugar, garlic and salt until well mixed.
- Cover and refrigerate for 24 hours before serving.
- In a heavy bottom skillet or fryer, heat oil to 350 degrees and fry fillet for 4 to 5 minutes until an internal temperature of 160 degrees is obtained.
- Place 1 cup of salad mix on host plate and affix fish atop.