Mid-Week: happy hump-day! A great time to make your grocery list for the weekend and stop by 620 W Coliseum blvd for a full propane tank: 20lbs full for $11.92. Buy propane now, don’t run out of gas!! Grilled Fish Salad looks deee-lish!!!
Ingredients
Dressing
- 3 tbsp sherry vinegar
- 1 tbsp dijon mustard
- 6 tbsp olive oil
- salt and pepper
Barbecue grilled fish salad
- 4 100g (aprox serve) pieces of salmon or fish fillet scaled skin on
- drizzle of olive oil
- salad nova or butter crunch lettuce leaves
- 1 avocado, sliced
- 1 cup red, green & yellow cherry tomatoes, some sliced
- 3 lemon or limes cut in half
To serve
- crème fresh
- a box of caramelised onion flatbread by huntley & palmers
Steps
Dressing
- In a jar or small bowl, mix together the sherry vinegar, Dijon mustard, olive oil & salt & pepper. Set aside.
Barbecue grilled fish salad
- Season fish and lightly sprinkle skin side with olive oil. Fry or grill over charcoal skin side down until crispy, turn and cook a further few minutes. Remove and set aside in a warm place.
- Arrange leaves and avocado on a large platter, top with cherry tomatoes.
- Pour dressing over the salad. Lay grilled fish slices on the top. Squeeze a little lemon and tuck some extra lime wedges into the side.
- Serve immediately with Flatbread and crème fresh in a small bowl on the side.
