Sicilian Smoked Fish and Orange Salad

  • Active Time 15m
  • Total Time 35m

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-pound total weight
  • 2 large juice oranges, peeled, all white pith removed
  • 12 oil-cured black olives, pitted and cut in halves
  • 6 ounces 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
  • Ground white pepper
  • 1 small head radicchio, leaves separated


Preheat 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. Bake until warmed through, approximately 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 reprinted by permission of Weldon Owen. All rights reserved.

RecID 642

nutrition information per serving

413 calories; 27g total fat; 89mg cholesterol; 541mg sodium; 12g carbohydrates; 2g fiber; 31g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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