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Sicilian Smoked Fish and Orange Salad

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Serves 4
Typically Sicilian in its mixture of savory and sweet flavors, this dish is at its best in winter, when oranges are slightly tart and contrast vividly with the smoked fish and creamy cheese. Smoked trout makes an excellent substitute for the whitefish.
2 whole smoked whitefish, such as smoked chub, 1 1/4 lb total weight
2 large juice oranges, peeled and all white pith removed
12 oil-cured black olives, pitted and cut in halves
6 oz caciotta, provolone or gouda cheese, rind removed and cut into 1/2-inch cubes
2 green (spring) onions, thinly sliced
2 tablespoons fresh oregano leaves or 2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
salt and ground white pepper
1 small head radicchio, leaves separated
Sicilian Smoked Fish and Orange Salad Recipe at
Preheat an oven to 275 degrees F.

Wrap the fish in aluminum foil and place on a baking sheet in the center of the oven. Immediately reduce the heat to 225 degrees F and bake until warmed through, about 20 minutes. Remove from the oven and then from the foil.

Transfer the fish to a cutting board and let cool briefly. Using a sharp knife, make 2 crosswise slashes, one below the gills and the other at the narrow part of the fish at the tail end, just until you reach the spine of the fish. Then, using the tip of the knife, make a lengthwise slash down the center of the fish, following the spine. Working from the center, lift off the skin and discard. Using the knife and a fork, lift one side of the fish fillet from the spine and transfer to a bowl. Lift the other side from the spine and transfer to the bowl. Turn the fish over and repeat with the other side. Flake the fish into bite-sized pieces.

Slice each peeled orange crosswise into 3 thick rings. Cut each ring into small wedges by cutting between the membranes. Add to the bowl along with the olives, cheese, green onions, oregano and olive oil. Toss well. Season to taste with salt and white pepper.

Place 1 or more radicchio leaves on each individual plate and top with an equal amount of the fish mixture. Serve at room temperature.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 413
Fat. Total: 27g
Fiber: 2g
Carbohydrates, Total: 12g
Sodium: 541mg
% Cal. from Fat: 59%
Cholesterol: 89mg
Protein: 31g
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