Bronzed Fish Salad with Pepper Vinaigrette
Makes 4 servings
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic® or
3/4 teaspoon dry mustard
3/4 teaspoon ground dried New Mexico chile peppers
1 pound of your favorite firm fleshed fish filets
1/2 teaspoon olive oil
1/2 cup low fat mayonnaise
2 tablespoons white balsamic vinegar
3 tablespoons mirin (sweet rice wine)
2 tablespoons white wine vinegar
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1/2 cup plus 2 tablespoons vegetable oil
1 fennel bulb, cut into julienne strips, about 1 1/2 cups
1 medium carrot, peeled and cut into julienne strips, about 3/4 cup
1 large onion, peeled and cut into julienne strips, about 2 cups
8 cups mixed salad greens
1 1/2 cups sliced unpeeled cucumber
3 Roma tomatoes (preferred) or 1 medium tomato, sliced, about 1 1/2 cups
how to prepare
Combine the first 3 ingredients in a small bowl to make the seasoning mix.
Sprinkle the fish fillets with 1 tablespoon of the seasoning mix, coating all sides of the fillets evenly. Drizzle the olive oil over 1 side of the fillets.
Place a 12-inch skillet over high heat until it is very hot, about 4 minutes. Place the fillets in the skillet, oiled side down. Cook the fillets, turning twice, until they are golden brown on both sides and just cooked through, about 5 to 6 minutes in all. Remove the fish from the skillet and cool to room temperature. With a fork, flake the fish into bite-sized pieces.
In a medium size mixing bowl, combine low fat mayonnaise, the white balsamic vinegar, mirin and white wine vinegar. Stir in the Magic Pepper Sauce and the remaining seasoning mix and stir. Set aside or refrigerate if you are not using immediately. Makes about 1½ cups dressing.
Blanch the fennel by placing it in boiling water just until it begins to soften, about 1 to 2 minutes, and rinse under cold water to stop the cooking process. Blanch the onions and carrot (or other vegetables) in the same manner.
On 4 large salad plates, assemble each salad in layers in the following order (bottom to top), dividing the ingredients evenly among the 4 servings: the salad greens, onions, carrot slices, fennel, 1 cup of the dressing (¼ cup for each salad), the bronzed fish, and the remaining ½ cup of the dressing (2 tablespoons for each salad). Arrange ¼ of the cucumbers and tomatoes around each salad.
Copyright© 2000 by Paul Prudhomme