Made with Rich Poppy Seed and
Saucy Ginger Mandarin
Recipe as featured in Mishpacha Magazine
6 4-6oz (115-170 g) sea bass or black cod fillets (skin on, or they'll fall apart)
1 bottle BRIANNAS Saucy Ginger Mandarin Dressing
10 oz (285 g) butter lettuce or romaine hearts, shredded
1 avocado, cubed
1/2 small red onion, thinly sliced
1 12oz (340g) jar marinated artichokes, drained
1/4 cup Terra Stix
1 bottle BRIANNAS Rich Poppy Seed Dressing
Place deboned fish fillets in a large ziplock bag and cover with Saucy Ginger Mandarin Dressing. Refrigerate for 1 hour or up to overnight.
Preheat your broiler to high and place fillets, skin side down, on a baking sheet or an aluminum pan coated with cooking spray. Broil 6 minutes, then flip to skin side up and broil another 6 minutes, or until the thickest part of the fillet easily flakes and is opaque.
While the fish is cooking, combine lettuce, avocado, onion, artichoke, and Terra Stix. Toss with Rich Poppy Seed Dressing and serve with fish.