Redfish Salad with Citrus Vinaigrette

citrus_vinaigrette_fish_w_greens-overhead-1
Mark Boughton Photography/ styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/05/citrus_vinaigrette_fish_w_greens-overhead-1.jpg?w=150
  • Yield: 4 servings

Ingredients

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)

Instructions

  1. To prepare vinaigrette, place all ingredients, except oil, in a bowl. Pour in oil in a steady stream while whisking until emulsified.
  2. 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.
  3. Remove fish from marinade and place on a paper towel. Pat dry. Sprinkle salt and pepper on top.
  4. 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.
  5. 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

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