TIP OF THE DAY: Salad Topping For Fish | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Salad Topping For Fish – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

TIP OF THE DAY: Salad Topping For Fish

Today’s tip was inspired by this dish (photo at left) at The Sea Fire Grill, in Manhattan’s Rockefeller Center.

At its simplest, the tip is: Serve fish fillets—baked, grilled, pan-fried, roasted or sautéed—topped with a salad of baby greens, very lightly dressed in vinaigrette or olive oil and lime juice.
 
ADD COLOR TO EVERY PLATE OF FOOD

The salad adds vibrant color to a plate of beige, brown and/or white foods, a longstanding practice of chefs (even if times past, the color was a sprig of parsley). You can add even more color a side of yellow squash, carrots, sautéed heirloom cherry tomatoes or any of these “Rainbow Vegetables.”

The Sea Grill adds fun and flavor by layering the dish with a south-of-the-border spin:

  • A house-made tortilla shell, filled with corn and bean salad (corn salad recipe).
  • A drizzle of basil olive oil under the tortilla shell.
  •    

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/salad topped sea bass theseafiregrillFB 230

    Salad-topped grilled black sea bass in a corn salad-filled tortilla bowl. Photo courtesy The Sea Grill | NYC.

  • Dots of balsamic vinegar reduction (or purchased balsamic glaze—check your local Trader Joe’s).
  • Chipotle aïoli (add chipotle powder powder to taste, to this aïoli recipe (aïoli is garlic mayonnaise). You can substitute chile powder for the chipotle, but it won’t have the signature chipotle smokiness.
  •  

    /home/content/p3pnexwpnas01_data02/07/2891007/html/wp content/uploads/sauteed cherry tomatoes leitesculinaria 230
    Sautéed cherry tomatoes are another
    easy way to add color and flavor to a fish
    fillet dish. Here’s a sautéed cherry tomato
    recipe
    from Leite’s Culinaria.

     

    You don’t need to make tortilla bowls: You can place the fish on top of the corn salad, or substitute cucumber salad, beans/legumes/bean purée, guacamole, rice or other starch, or vegetables/vegetable purée. But if you want to make the bowls, here’s how:

    RECIPE: TORTILLA BOWLS

    1. PREHEAT the oven to 425°F. Lightly spray both sides of 8-inch corn tortillas with nonstick cooking spray.

    2. PRESS each tortilla over a custard cup, ramekin or other oven-safe bowl; crimp to form the fluted bowl shape. Place on a baking sheet.

    3. BAKE for 10 minutes or until the edges are browned. Remove from the oven and cool for 3 minutes. Remove the tortillas from the bowls and cool completely.
     
    For larger tortilla bowls that you can use for entrée salads, purchase burrito-size wraps and drape them over a 1-quart ovenproof bowl (we use Pyrex).

     

      




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.