Sunday, August 3, 2008

Snow Pea and Fish Salad

This fresh snow pea and boneless white fish fillet salad makes a delightful summer lunch or dinner. Recipe serves 4.


4-6 Jew fish fillets, or any other firm fleshed white fish, without bones
Snow peas
3 1/2 ounces (100 g) zucchini, diced
2 ounces (60 g) red pepper (capsicum), diced
2 ounces (60 g) yellow pepper (capsicum), diced
8 black olives, seeds removed and finely chopped
4 spring onions, finely sliced
3 1/2 ounces (100 g) tomatoes, peeled, seeded and cut into dice
Butter lettuce, washed and dried
2/3 cup olive oil
1/3 cup white vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared freshly crushed garlic


1. Place all vinaigrette ingredients in a jar and mix well.
2. Cook fish fillets in a little butter or oil. Drain and set aside, keeping warm.
3. For the salad, combine zucchini, red and yellow peppers and olives with a little of the vinaigrette and set aside.
4. Cook spring onions in a little oil until translucent. Remove from heat, add tomato and a little vinaigrette. Season with salt and pepper and set aside.
5. To serve, arrange lettuce leaves on 4 individual plates. Cut fish in half. Scatter some snow peas on the lettuce, then the fish. Scatter 1/4 of the zucchini mix and the tomato mix over the fish on each plate and then some more snow peas. Drizzle with more vinaigrette and serve.

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