Redfish Salad with Citrus Vinaigrette
- Yield: 4 servings
- 1 garlic clove, sliced in half
- 3tablespoons white wine vinegar
- 1teaspoon finely grated lemon rind
- 1teaspoon finely grated orange rind
- 1bunch chopped fresh herbs, such as parsley or basil
- Juice of 1 lemon
- Juice of 1 orange
- 1/8teaspoon salt
- Freshly ground black pepper
- 1cup extra-virgin olive oil
- 2large or 4 small fish fillets, skinned and deboned (about 1 1/2 pounds)
- 1/4teaspoon salt
- 2teaspoons butter
- 1 (10-ounce) bag mixed salad greens
- 1 orange, peeled and segmented (optional)
- 1cup almonds, toasted (optional)
- To prepare vinaigrette, place all ingredients, except oil, in a bowl. Pour in oil in a steady stream while whisking until emulsified.
- To prepare fish, place fillets in a zip-top plastic bag. Add half the vinaigrette. Marinate at least 10 minutes or up to 2 hours, refrigerated.
- Remove fish from marinade and place on a paper towel. Pat dry. Sprinkle salt and pepper on top.
- Heat a sauté pan over medium-high heat. Add butter. When butter foams, add fish. Cook until the edges are white and beginning to brown, about 6 to 8 minutes. Turn fish and cook until fish is thoroughly warmed and pierces easily with a fork, 2 to 3 minutes. Remove from pan and place on a plate. Tent with foil.
- To prepare salad, place salad greens and orange segments, if using, in a large bowl. Add all but 2 tablespoons of remaining vinaigrette. Toss well. Divide salad among 4 plates. Place fish on top of salad. Drizzle with remaining vinaigrette and sprinkle with almonds, if using.
Courtesy of Chef Josh Raymer, Navajo Grill, Fredericksburg, Texas