Niçoise Style Seafood Salad

Recipe courtesy of the National Seafood Institute.

Recipe Ingredients:

Vinaigrette Dressing:*
1 clove garlic, crushed
1/2 teaspoon Dijon mustard
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice or rice vinegar
Salt and fresh ground pepper to taste

Salad:
10 to 12 ounces fish fillets (skate, cod, pollock)
3 medium red skinned potatoes, boiled and halved
12 fresh whole green beans, cooked
1 large ripe tomato
1 red onion; sliced
1 hard-boiled egg, quartered
6 black olives
1 tablespoon capers
2 flat anchovy fillets (optional)

Cooking Directions:

1. For Vinaigrette Dressing: Combine all ingredients in a small bowl and whisk; set aside.
2. For Salad: 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.
3. Poach fish fillets in simmering salted water. Cook 10 minutes per inch thickness. When cooking is complete, remove from water and set aside.
4. Line plates with lettuce; place tomato, onion slices, potatoes and green beans on top of greens.
5. Place poached fish in center of salad, garnish with hard-boiled, capers and anchovies. Drizzle with dressing.

Makes 4 servings.

*Or use bottled prepared vinaigrette.

Recipe and photograph courtesy of the National Seafood Institute.