Venetian Fish Salad

• 2 tablespoons all-purpose flour
• 4 (6-ounce) orange roughy or other white fish fillets
• 2 teaspoons olive oil
• 1 1/3 cups chopped tomato
• 1 1/2 teaspoons grated orange zest
• 1/2 cup fresh orange juice
• 1/3 cup coarsely chopped red onion
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 4 cups gourmet salad greens
• 1 ounce thinly sliced prosciutto or ham, cut into 1/2-inch-wide strips

1. Sprinkle flour over fish. Heat oil in a large nonstick skillet over medium heat until hot. Add fish; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.
2. Combine the tomato and next 6 ingredients (tomato through salt) in a bowl. Combine 1 cup tomato mixture and salad greens in a large bowl; toss well.
3. Arrange 1 cup salad greens mixture on each of 4 plates; top each serving with 1 fillet and 1/4 cup tomato mixture. Top evenly with prosciutto.

flour, orange, olive oil, tomato, orange zest, orange juice, red onion, balsamic vinegar, ground cinnamon, salt, gourmet salad greens, ham

Taken from www.myrecipes.com/recipe/venetian-fish-salad (may not work)