Grilled Fish With Cool Bean Salads Recipes

SALMON SALAD WITH BEANS

Steps:

• If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
• When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
• Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.

GRILLED SEAFOOD SALAD

Steps:

• Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
• Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
• Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
• Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

GRILLED FISH WITH COOL BEAN SALADS

Steps:

• GRILLING FISH TECHNIQUE: (For 1 inch thick steaks or filets. Cook for proportionally less time for thinner pieces.)
• Heat grill until very hot. Brush grill well and wipe lightly with oil soaked paper towel. Lightly rub fish with oil and season with salt and pepper on both sides. Place fish on grill at angle and cook 2 minutes. Rotate fish 90 degrees and continue to cook on same side 2 more minutes. Flip fish over and cook 3 to 4 minutes on second side until done, rotating 90 degrees halfway through. Test for doneness by inserting thin knife into thickest part of fish; knife should meet with just slight resistance and be barely translucent for medium rare. Remove from grill and serve.
• Turning the fish 90 degrees not only creates attractive crosshatch lines but helps it cook more evenly over the sometimes uneven heat of the grill. Important that grill be very hot so fish doesn't stick.