Nicoise Salad with Grilled Fish
Ingredients
The fish
-
4–6
filets
boneless, skinless fish (4–6 ounces each)
Fish Marinade
-
¼
cup
olive oil
-
4
cloves
garlic, finely minced
-
1
Tbsp
whole grain mustard
-
1
tsp
kosher salt
-
to taste
fresh ground pepper
-
1
zest of one lemon
Salad ingredients
-
1
15 oz can
cannellini beans, rinsed and drained (or 1 ½ C cooked)
-
10
pieces
baby new potatoes, halved and blanched
-
½
lb
green beans, trimmed and blanched
-
¼
cup
kalamata or niçoise olives, sliced
-
2
Tbsp
capers, drained
-
½
cup
sliced roasted red bell pepper
-
1
lb
greens (spinach or arugula)
-
8
oz
cherry tomatoes
Nicoise Dressing Ingredients
-
¼
cup
fresh lemon juice
-
1
Tbsp
red wine vinegar
-
½
cup
extra-virgin olive oil
-
½
cup
red onion, finely diced
-
1
Tbsp
fresh thyme leaves or oregano
-
½
cup
chopped Italian parsley
-
2
tsp
whole grain mustard
-
¾
tsp
kosher salt
-
to taste
fresh ground black pepper
Instructions
- Prepare the fish marinade by mixing all marinade ingredients in a bowl and coat the fish, marinating for at least ½ hour or overnight.
- Blanch the potatoes and green beans, then cool and set aside.
- Preheat the grill to medium heat.
- Make the Nicoise dressing by mixing all dressing ingredients in a bowl, then marinate the cannellini beans, roasted peppers, capers, and olives in the dressing.
- Grill the fish over medium-high heat, flipping after 5 minutes until cooked to your liking, then cover lightly with foil.
- Assemble the salad by laying down a bed of greens on a platter, coating with some dressing and half of the marinated vegetables.
- Arrange the potatoes and green beans on top, add the grilled fish, garnish with cherry tomatoes, and drizzle with remaining dressing.
Nutrition Facts (estimated)
Servings
6
Calories
538
Total fat
33.6g
Total carbohydrates
32.6g
Total protein
32.5g
Sodium
815.9mg
Cholesterol
57.9mg
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