Broiled Fish With Summer Salad Recipes

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

SUMMER FISH SALAD

Steps:

• Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
• Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
• Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.

BROILED FISH WITH SUMMER SALAD

Steps:

• Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
• Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.

BROILED FISH WITH ARTICHOKE SALAD

Steps:

• Heat broiler, with rack in top position. Lightly coat a rimmed baking sheet with cooking spray. Fold fish into thirds and place in center of sheet, seam side down; season with salt and pepper. Toss artichoke hearts with anchovy and scatter around fish. Broil until fish is opaque throughout, 3 to 6 minutes. Transfer fish to a plate. Toss artichoke mixture with marinade and lettuce and serve alongside fish.

SUMMER SALAD WITH LEMON VINAIGRETTE

Steps:

• In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

FISH SALAD

Steps:

• Melt 1 tablespoon coconut oil in a grill pan over medium heat. Season sole fillet with 1 pinch salt; grill until opaque, 4 to 5 minutes per side. Trim off and discard skin.
• Place butterhead lettuce in a bowl. Run a thin knife around each segment of grapefruit; scoop out using a spoon and add to lettuce. Flake sole into pieces over the grapefruit and lettuce. Add scallion and garlic.
• Mix remaining 2 tablespoons coconut oil, sugar, lemon juice, salt, and pepper together in a small bowl. Pour over salad; toss gently to combine.