• 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
  

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.

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.