Grilled Whitefish and Ratatouille Salad

By The Canadian Living Test Kitchen

22 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	296296 cal
pro	21 g21g pro
total fat	18 g18g total fat
sat. fat	3 g3g sat. fat
carb	12 g12g carb
fibre	3 g3g fibre
chol	62 mg62mg chol
sodium	486 mg486mg sodium
% RDI:	-
calcium	55 calcium
iron	1010 iron
vit A	1212 vit A
vit C	5353 vit C
folate	1717 folate

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Here, ratatouille, a stew of late summer vegetables, turns into a summer-perfect grilled salad. The same vinaigrette flavours the tender grilled fish and the salad and carries the summery flavour throughout the meal. The vegetables vary in size, so skewering them separately by type ensures that they all touch the grill and cook through in the same time.

Ingredients

1 small eggplant , peeled1 1small eggplant, peeled
1 zucchini 1 1zucchinizucchinis
1/2 sweet red pepper 1/2 1/2sweet red peppersweet red peppers
1/2 green pepper 1/2 1/2green pepper
1 small red onion 1 1small red onion
1-1/2 cups cherry tomatoes 1-1/2 1-1/2cups cupscherry tomatocherry tomatoes
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
1/4 cup chopped fresh oregano 1/4 1/4cup cupchopped fresh oregano
3 tbsp wine vinegar 3 3tbsp tbspwine vinegar
2 tsp Dijon mustard 2 2tsp tspDijon mustard
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
2 2whitefish filletwhitefish fillets, (skin on), about 1-1/2 lb (750 g)

Preparation

Cut eggplant, zucchini, red and green peppers and red onion into 1-inch (2.5 cm) chunks; place in large bowl along with cherry tomatoes. Drizzle with 2 tbsp (25 mL) of the oil; toss to coat. Thread onto 12 long skewers, grouping same vegetables together.

Place skewers on greased grill over medium-high heat; close lid and grill, turning 3 times, until browned and tender, about 12 minutes. Remove vegetables from skewers and return to bowl; set salad aside.

Meanwhile, in small bowl, whisk together remaining oil, oregano, vinegar, mustard, garlic and half each of the salt and pepper; pour 1/4 cup (50 mL) over vegetables. Toss to coat; set aside.

Sprinkle remaining salt and pepper over fish; brush both sides with remaining dressing. Place, skin side down, on greased grill over medium-high heat; close lid and grill until fish flakes easily when tested, 8 to 10 minutes. Cut into serving-size pieces. Serve with salad.

Additional information :

Other options: Any grilling, roasting or pan-frying fish

Source : Canadian Living Magazine: June 2004