New Year Sea Bass Salad - cooking recipe

Ingredients

Salad Mixture
1/2 cantaloupe or 1/4 honeydew melon
1 grapefruit
1/4 cup thinly sliced sweet pickled ginger
1 medium carrot, shredded
1/4 lb jicama, shredded (3 inch wedge) (optional)
Dressing
3 -4 tablespoons cooking oil
1 teaspoon sesame oil
3 tablespoons plum sauce
1 tablespoon sesame seeds
6 ounces salmon fillets
6 ounces firm white fish fillets, such as sea bass
1 tablespoon fresh squeezed lime juice
1 tablespoon cooking oil
1/2 teaspoon white pepper
1/4 cup chopped roasted peanuts
1 green onion, slivered

Preparation

Peel melon and cut into crescents.
Segment grapefruit by cutting away the peel and white pith; cut and lift out segments.
(For a real time-saver, buy these already prepared in your grocery store) In a bowl, combine melon, grapefruit, ginger, carrot, and jicama.
Combine dressing ingredients in a small bowl, and set aside.
Place sesame seeds in a small frying pan over medium heat; cook, shaking pan continuously, until lightly browned, 3 to 4 minutes.
(For another time-saver, toast these in your micro-wave).
Immediately remove from pan to cool.
Remove any skin and bones from fish.
Thinly slice fish across the grain to make pieces about 1 by 2 inches.
Fan slices on a serving platter, alternating pink and white fish.
In a small bowl, combine lime juice, oil and white pepper and drizzle over fish.
To assemble.
Drizzle lime juice mixture over fish.
Mound salad mixture in center of fish.
Spoon dressing over the salad, and garnish with peanuts, sesame seed and green onions.