Try a blend of greens here—arugula, watercress, and baby spinach—for the best flavor.
start to finish: 25 minutes
makes: 4 servings
1 Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred 1 teaspoon peel from one of the limes; squeeze juice from lime. Squeeze juice from two of the oranges. In a small bowl combine lime juice and orange juice. Remove ¼ cup of the juices to use for dressing.
2 Pour the remaining juices into a large nonstick skillet; add shredded lime peel and the water. Bring to boiling. Add fish; reduce heat to medium. Simmer, covered, for 8 to 12 minutes or until fish flakes easily when tested with a fork.
3 Meanwhile, for dressing, in a small bowl whisk together the reserved ¼ cup juices, the oil, and sugar. Season with salt and pepper.
4 Thinly slice the remaining two limes and the remaining three oranges. Stack the citrus slices on dinner plates. Divide fish and arugula among citrus stacks. Whisk dressing; drizzle over salads. If desired, garnish with additional orange pieces.
nutrition facts per serving: 314 cal., 15 g total fat (2 g sat. fat), 49 mg chol., 141 mg sodium, 26 g carb., 6 g fiber, 23 g pro.