Grilled Fish With Cool Bean Salads Recipes

GRILLED SEAFOOD SALAD

Grilled Seafood Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

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.

COOL BEANS SALAD

Cool Beans Salad image

This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice add a unique flavor and the dressing gives it a bit of a tang. -Janelle Lee, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon pepper
3 cups cooked basmati rice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
4 green onions, sliced
1 small sweet red pepper, chopped
1/4 cup minced fresh cilantro

Steps:

In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

Nutrition Facts : Calories 440 calories, Fat 19g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 659mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 8g fiber), Protein 12g protein.

GRILLED FISH WITH COOL BEAN SALADS

Grilled Fish with Cool Bean Salads image

Provided by Food Network

Categories main-dish

Number Of Ingredients 0

Ingredients

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.

GRILLED TUNA WITH WARM WHITE BEAN SALAD

Grilled Tuna with Warm White Bean Salad image

Categories Salad Bean Low Fat Low Cal Lemon Tuna Arugula Grill Grill/Barbecue Healthy Gourmet

Yield Serves 4

Number Of Ingredients 11

Ingredients

1/2 pound dried Great Northern beans (1 1/4 cups)
4 cups salted water
2 garlic cloves, 1 crushed and 1 chopped and mashed to a paste with 1/2 teaspoon salt
2 cups packed arugula leaves, washed well and spun dry
1 small red onion, sliced thin
2 tablespoons chopped fresh flat-leafed parsley leaves
3 tablespoons fresh lemon juice
four 4-ounce skinless tuna steaks (each about 1/2 inch thick)
1 teaspoon fennel seeds, crushed
freshly ground black pepper
Accompaniment: lemon wedges

Steps:

In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.
Prepare grill while beans are cooking.
Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.

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