Marlin Salad With Pesto Vinaigrette
"This may sound odd, but it's REALLY good. The pesto vinegarette ties the veggies and the fish together well. Perfect in the summer. You could also do this with tuna steaks, chicken, shrimp, etc. - whatever is available and grill-able."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb marlin steak
- 2 teaspoons olive oil
- 1⁄2 lb rinsed romaine lettuce, torn
- 3⁄4 lb cucumber, chopped
- 2 tablespoons shallots, minced
- 16 cherry tomatoes, halved
- 1 (14 ounce) can hearts of palm, drained
- salt and pepper
- 1⁄2 cup pesto sauce
- 1⁄4 cup red wine vinegar
directions
- In a large bowl, toss the lettuce with the fresh vegetables.
- Rub both sides of the marlin with oil, salt, and pepper. Grill or broil about 7 minutes per side, until opaque. Remove from heat and let cool 2-3 minutes.
- In a small bowl, combine the pesto and the vinegar. Whisk together well.
- Break or cut fish into chunks.
- Layer plates with salad, fish, then top with pesto vinegarette.
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RECIPE SUBMITTED BY
I live in Minneapolis with my husband and our dog Dexter. We just got married in Oct. of 2006 and live in an old house that we remodeled ourselves and turned into a duplex. He's a med student and is just starting his residency in family practice. I'm an adult mental health case manager. My job is super-stressful and takes up most of the brain power that I have in a day, but cooking is relaxing to me, and I love trying new combinations of foods.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
