The weather is getting hot and it is time for some cool dishes. One of the thing I really love in hot weather are fresh fish salads. You may have used my Salad Nicoise Recipe, or my Seared Salmon Salad Recipe. This dish however is different in that it is a bit more sultry in flavor because I use pesto as one of the main ingredients in the flavoring. I also use grilled swordfish and potatoes , which give the dish a delicious smokey taste. I also incorporate lots of greens into the salad, which makes it light and healthy.
The other great thing about this salad is that is made from leftovers. When I grill fish on the weekend I always have leftovers. This dish provides me with at least two lunches early in the week, when I need it most.
- One medium size grilled or baked potato. Can be omitted if you want to go low carb.
- 3 oz of pesto. I will show you how to make it when my basil grows in.
- 1 tbs dijon mustard.
- 1 tbs mayonnaise.
- 2 Limes.
- 1 tbs fresh chopped garlic
- 1 tbs extra virgin olive oil
- 1 tsp Hungarian paprika
- 1 carrot, shredded.
- 2 scallions, sliced.
- 1-2 stalks of celery, chopped.
- 1/2 Lb grilled swordfish. You may substitute salmon, arctic char, shark, or any full bodied fish.
- Salt to taste (about 1/4 tsp)
Serves: 4 people.
- Wash the fish in cold water and pat dry.
- Salt the fish, coat with garlic, sprinkle with paprika.
- Brush the fish with olive oil and set aside until it comes to room temperature.
- Wash the potato and place on the warming rack of your grill, if your grill does not have a warming rack, put the potato off to the side in a cooler spot. I used the Stone Pony, my stone oven to bake it, but any covered grill will do.
- Bake for about 1 hour. To speed up cooking, you can insert a metal skewer into the potato to help it cook faster.
- Just before cooking the fish, turn the heat up on your grill.
- Cook the fish about 5 minutes on each side. If the fish is thicker than 2 inches (5 cm) add 2 minutes to each side.
- To judge if the fish is cooked, pierce with a fork. The fork go in without resistance and come out easily.
- Take the the fish out and immediately squeeze half a lime onto it.
- In a mixing bowl, break up the fish with a fork and squeeze the rest of the lime onto it and add a shake of salt.
- Add the pesto, dijon mustard, and mayonnaise. Mix thoroughly.
- Cube and peel the potato. Mix in with the fish.
- Add the carrots, scallions and celery. Mix thoroughly.
- Drizzle a little olive oil over the mixture.
- If you are not serving right away, store in the refrigerator.
Alternatively, you may want to try a lower carb version. Roll up the salad with some tomato in a leaf of Romain lettuce. If you want to go low carb, you may also omit the potato.
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