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Nicoise Style Seafood Salad
Courtesy of California Seafood Council
Servings: 2
Prep Time: 30 Min.
Cook Time: 10 Min.
What you need:
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10-12 oz. fish fillets (skate, cod, swai, pollock)
3 medium red skinned potatoes, boiled & halved
12 fresh whole green beans, cooked
1 large ripe tomato
1 red onion; sliced
1 hard cooked egg, quartered
6 black olives
1 Tbsp. capers
2 flat anchovy fillets (optional)
vinaigrette salad dressing (recipe below)
What to do:
1. Cook potatoes in water until just tender; then add green beans and cook several more minutes until beans are still crisp. Drain potatoes and beans.
2. Poach fish fillets in simmering salted water. Cook 10 minutes per inch thickness. When cooking is complete, remove from water and set aside.
3. Line plates with lettuce; place tomato, onion slices, potatoes and green beans on top of greens.
4. Place poached fish in center of salad, garnish with hard cooked egg, capers and anchovies.
5. Drizzle with dressing.

Dressing: (or use bottled prepared vinaigrette)
* 1 clove garlic, crushed
* 1/2 tsp. Dijon mustard
* 3 Tbsp. extra virgin olive oil
* 2 Tbsp. lemon juice or rice vinegar
* salt & fresh ground pepper to taste

1. Combine all ingredients in a small bowl and whisk.
Serve with:
Bakery French Bread

Lemon Sherbet

Shortbread Cookies
Wine pairings:
Pinot Grigio, Chardonnay, Sauvignon Blanc
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