Marinated Seafood Salad with Asparagus Recipe
Ingredients
| Thin asparagus spears- 1/2 pound | ||
| Salmon fillet- 1/4 pound, skinless | ||
| Bass fillet- 1/4 pound, skinless | ||
| Small bay scallops- 1/4 pound, trimmed of small muscle attached to side | ||
| Red bell pepper | 1/2 To taste, cored | |
| Anaheim pepper | 1/2 To taste, cored | |
| Jalapeno pepper | 1 To taste, cored | |
| Scallions | 2 | |
| Lime juice | 1/2 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Cilantro | 3 Tablespoon, chopped | |
| Tabasco- a few drops | ||
| Black pepper | 1 To taste | |
| Kosher salt- a good pinch (optional) | ||
| Boston or bibb lettuce- 1 head, washed and drained | ||
Directions
GETTING READY
1. Start by trimming the asparagus spears, take a sharp knife and use it to trim away any dark parts of the salmon and bass, also take the fish and cut it into thin slices
MAKING
2. In a skillet, lay them in a single layer, then add water to cover and boil it, reduce the heat and simmer for 3 to 4 minutes, till it's crispy and tender.
5. Take out the asparagus from the pan and place them in a shallow dish lined with a kitchen towel, cover the dish and chill it in the refrigerator
6. Make sure that the fish is very fresh and completely boneless.
7. In a nonreactive bowl, place the fish and scallops, and add the diced peppers, scallions, lime juice, olive oil, and cilantro, season it to taste with Tabasco and pepper, finally cover the bowl tightly and refrigerate for 1 to 2 hours, flipping bowl every now and then, finally season the marinated fish with a little salt
8. Now the fish is prepared and should looked like it's cooked, having a frim texture compared to when the fish was raw, now season the chilled asparagus spears with a little salt and pepper
9. On each serving plate, place a few lettuce leaves and some asparagus spears
10. Lay the lettuce leaves and spoon the seafood salad onto it , and finally serve the dish
SERVING
11. Serve with a sauce of your choice or rice
1. Start by trimming the asparagus spears, take a sharp knife and use it to trim away any dark parts of the salmon and bass, also take the fish and cut it into thin slices
MAKING
2. In a skillet, lay them in a single layer, then add water to cover and boil it, reduce the heat and simmer for 3 to 4 minutes, till it's crispy and tender.
5. Take out the asparagus from the pan and place them in a shallow dish lined with a kitchen towel, cover the dish and chill it in the refrigerator
6. Make sure that the fish is very fresh and completely boneless.
7. In a nonreactive bowl, place the fish and scallops, and add the diced peppers, scallions, lime juice, olive oil, and cilantro, season it to taste with Tabasco and pepper, finally cover the bowl tightly and refrigerate for 1 to 2 hours, flipping bowl every now and then, finally season the marinated fish with a little salt
8. Now the fish is prepared and should looked like it's cooked, having a frim texture compared to when the fish was raw, now season the chilled asparagus spears with a little salt and pepper
9. On each serving plate, place a few lettuce leaves and some asparagus spears
10. Lay the lettuce leaves and spoon the seafood salad onto it , and finally serve the dish
SERVING
11. Serve with a sauce of your choice or rice
Chef
