Grilled Fish Salad with Potatoes and Peppers
- Vegetable recipes
- Easy recipes
- Barbecue recipes
Ingredients
- 4 boiling (not baking) potatoes (6 to 8 oz/175 to 250 g each)
- 2 green bell peppers
- 4 fish fillets (6 oz/175 g each)
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) salt
- 1-1/2 tsp (7 mL) (approx) olive oil
- Half head Boston lettuce, leaf or iceberg lettuce
- 1/2 cup (125 mL) olives
- 4 lemons wedges
- Caper Vinaigrette:
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/3 cup (75 mL) minced sweet onion
- 1/4 cup (60 mL) finely chopped parsley
- 2 tbsp (30 mL) drained capers
- 2 tbsp (30 mL) red wine vinegar
- Pinch salt
- 1/4 tsp (1 mL) piri-piri sauce (Substitute any other hot sauce)
Preparation
Boil whole unpeeled potatoes until cooked; let cool. Slice thinly.
Grill peppers until skin is charred; let cool. Peel, seed and slice peppers.
Sprinkle fish with paprika and salt; brush lightly with oil to taste. Grill over medium-high heat until fish flakes easily, 8 to 10 minutes per 1 inch/2.5 cm of thickness.
Caper Vinaigrette: Whisk all ingredients together. Makes about 1 cup/250 mL.
Line 4 plates with lettuce. Arrange potatoes over lettuce; top with peppers. Reserving at least 2 tbsp/30 mL, spoon Caper Vinaigrette over salads to taste.
Top with fish; spoon reserved Caper Vinaigrette over fish. Garnish with olives and lemon wedges.
Makes 4 servings.
Per 1 tbsp/15 mL Caper Vinaigrette: about 62 cal, trace pro, 7 g total fat (1 g sat. fat), trace carb, trace fibre, 0 mg chol, 52 mg sodium, 11 mg potassium. % RDI: 1% vit A, 2% vit C, 1% folate.
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