WARM FISH SALAD

By BobD

Ingredients

• 2 to 3 cups water
• Vegetable oil
• 1 1/2 pounds firm-fleshed fish fillets or shellfish, such as swordfish, haddock, tuna, snapper, scallops, or shrimp
• 1 bunch spinach, well washed, stems removed and dried
• 1 small cucumber, thickly sliced
• 8 asparagus spears, steamed
• 1/2 red onion, sliced into rings, rings separated
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• 3 tablespoons red wine vinegar or balsamic vinegar
• 1/2 cup olive oil

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Choose a saucepan with a top rim just large enough to hold a large dinner plate so that most of the bottom surface of the plate is suspended over the pan. Make sure the plate can withstand exposure to hot steam. Bring the water to a boil in the saucepan. Set the dinner plate on top and brush it lightly with oil. Arrange the fish on the plate and invert another dinner plate over the fish to cover the fish completely. Steam the fish for 5 minutes.

Meanwhile, assemble the salad: In a large bowl, toss together the vegetables. In a jar, combine the garlic, mustard, salt and pepper to taste, and vinegar. Cover and shake well. Add the olive oil, cover, and shake until thoroughly mixed.

Dress the salad greens with some of the dressing and toss to coat. Divide the greens among 4 plates. Place a portion of the fish on each plate and spoon a bit of the remaining vinaigrette on top.