If frozen, thaw fish. Try to have your fish 1/2 to 3/4 in thick. Place fish on non-stick baking pan and bake for 6 minutes in a 450 F oven or until the fish flakes easily.
Slice in 1/2 in pieces and set aside.
In a bowl combine tomato, carrots, celery, onion, orange juice, olive oil, lemon peel, garlic and salt & pepper. Stir in fish pieces. Cover and chill for up to four hours.
Toast slices of bread in the oven's broiler. Top each bread slice with about 1 large tablespoon of the fish mixture. If desired, cover and let stand for 1 hour before serving.
In Spain this marinated seafood salad would be made with the local catch of the day. Of course any vegetable can be substituted for the ones of your choosing.
|1/2 lb flounder / orange roughy|
|1/2 cup seeded chopped tomato|
|1/4 cup shredded carrot|
|1/4 cup chopped celery|
|1/4 cup chopped red onion|
|2 tbs orange juice|
|1 1/2 ts olive oil|
|1/2 ts shredded lemon peel|
|1 minced garlic clove|
|16, 1/2in slices Italian bread|
|salt & pepper to taste|