Fish Vinaigrette
Recipe: #15233
October 26, 2014
Categories: Salads, Brunch, Mothers Day, Poach, Gluten-Free, Heart Healthy, High Protein, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Wine, more
"A delicious cold fish dish tangy enough that people who normally dislike fish find it tasty. I prefer to use fresh fish, but it also tastes fine using frozen fish which has been thawed. I usually serve the fish on a bed of salad greens, garnished with tomato wedges. This dish goes well with baby new potatoes and green beans. The 2 hours of the hours shown as cooking time is actually chilling time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (358.5 g)
- Calories 472.4
- Total Fat - 37.2 g
- Saturated Fat - 6.2 g
- Cholesterol - 99.7 mg
- Sodium - 364.3 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 1.1 g
- Sugars - 1 g
- Protein - 30.3 g
- Calcium - 27.3 mg
- Iron - 1.1 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
Step 2
Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
Step 3
Drain and cool, discarding the bay leaf and peppercorns.
Step 4
Make a vinaigrette dressing by combining the olive oil, 3 tbs tarragon vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
Step 5
Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
Step 6
Serve chilled.
Tips
No special items needed.
0 Reviews
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