Grilled Fish Salad Recipe
Ingredients
| 4 quarter-size slices fresh ginger, finely chopped | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| 1/4 cup reduced-sodium soy sauce | ||
| Lime juice | 3 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Honey | 1 Tablespoon | |
| Lime zest | 1 Teaspoon, grated | |
| Black pepper | 1/4 Teaspoon | |
| Red pepper flakes | 1/4 Teaspoon | |
| 1 1/4 pounds cod or halibut steaks | ||
| 4 cups shredded napa cabbage | ||
| 4 cups shredded red leaf lettuce | ||
| 2 large carrots, cut into thin matchsticks | ||
| Bean sprouts | 2 Cup (16 tbs) | |
| 2 tablespoons sesame seeds, toasted if desired | ||
Directions
1. Preheat the broiler or prepare the grill. If broiling, line a broiler pan with foil and lightly oil the foil.
2. In a medium bowl, combine the ginger, garlic, soy sauce, lime juice, oil, honey, lime zest, black pepper, and red pepper flakes, and whisk to blend. Set aside half of the mixture to use as a salad dressing.
3. Place the fish on the grill or broiler pan and baste with half of the marinade. Grill or broil 4 inches from the heat for 5 minutes. Turn the fish over and brush with the remaining marinade. Cook until the fish just flakes when tested with a fork, about 5 minutes.
4. Meanwhile, divide the cabbage, lettuce, carrots, and bean sprouts evenly among 4 dinner plates.
5. Cut the hot fish into 1/2-inch chunks and place them on top of the greens. Pour the dressing over all. Sprinkle with the sesame seeds.
2. In a medium bowl, combine the ginger, garlic, soy sauce, lime juice, oil, honey, lime zest, black pepper, and red pepper flakes, and whisk to blend. Set aside half of the mixture to use as a salad dressing.
3. Place the fish on the grill or broiler pan and baste with half of the marinade. Grill or broil 4 inches from the heat for 5 minutes. Turn the fish over and brush with the remaining marinade. Cook until the fish just flakes when tested with a fork, about 5 minutes.
4. Meanwhile, divide the cabbage, lettuce, carrots, and bean sprouts evenly among 4 dinner plates.
5. Cut the hot fish into 1/2-inch chunks and place them on top of the greens. Pour the dressing over all. Sprinkle with the sesame seeds.
Chef
