Raw Fish Salad Recipes

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FISH SALAD



Fish Salad image

Delightfully tangy, aromatic, and light, this is ultimate girl food. Men are not likely to enjoy this dish, but for me it hits the spot.

Provided by Kiska_Kiska

Categories     Salad     Seafood Salad Recipes

Time 33m

Yield 1

Number Of Ingredients 11

3 tablespoons coconut oil, softened, divided
1 (3 ounce) fillet sole fillet
1 pinch salt
½ head butterhead lettuce, cut into strips
½ pink grapefruit
2 scallions, chopped, or more to taste
2 cloves garlic, minced, or more to taste
1 ½ teaspoons white sugar
1 squeeze lemon juice
½ teaspoon salt
1 dash ground black pepper

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.

Nutrition Facts : Calories 540.6 calories, Carbohydrate 27.2 g, Cholesterol 44.9 mg, Fat 42.3 g, Fiber 4.2 g, Protein 19.1 g, SaturatedFat 35.6 g, Sodium 1397.5 mg, Sugar 16.9 g

RAW FISH SALAD



Raw Fish Salad image

The fish is not really raw. It is cooked by the acid in the lemon juice and vinigar. This salad always disappears at a BBQ, I can never make enough.

Provided by Kiwipom

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 kg fresh fish fillet (any white flesh fish will do)
1/2 cup lemon juice
white vinegar
1/2 cup mayonnaise
3/4 cup sour cream
1 teaspoon grated lemon rind
salt
pepper
1 cucumber
4 tomatoes
8 shallots or 8 spring onions
2 medium onions
4 hard-boiled eggs
2 large cooked beetroots

Steps:

  • Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
  • Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
  • Cover bowl, refrigerate overnight.
  • Next day, drain fish well.
  • Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
  • Season with salt and pepper.
  • Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
  • Guests help themselves to fish, them a selection of the accomaniments.

HOMEMADE WHITEFISH SALAD



Homemade Whitefish Salad image

Provided by Bobby Flay

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 17

3/4 cup good-quality mayonnaise
1/2 teaspoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 pounds smoked whitefish, skinned, boned and flaked
1 large stalk celery, finely diced
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
Bagels, for serving
Pickled Red Onions, for serving, recipe follows
1 cup red wine vinegar
1/4 cup fresh lime juice
3 tablespoons granulated sugar
1 tablespoon kosher salt
1/4 teaspoon coriander seeds
1/4 teaspoon mustard seeds
1/4 teaspoon black peppercorns
1 medium red onion, halved and thinly sliced

Steps:

  • Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
  • Serve with bagels and Pickled Red Onions.
  • Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
  • Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

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