Grilled Whitefish and Ratatouille Salad
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.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 296 |
| pro | 21 g |
| total fat | 18 g |
| sat. fat | 3 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 62 mg |
| sodium | 486 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 10% |
| vit A | 12% |
| vit C | 53% |
| folate | 17% |
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1 small eggplant, peeled
1 zucchini
Half each sweet red and green pepper
1 small red onion
1-1/2 cups (375 mL) cherry tomatoes
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) chopped fresh oregano
3 tbsp (50 mL) wine vinegar
2 tsp (10 mL) Dijon mustard
2 cloves garlic, minced
1 tsp (5 mL) each salt and pepper
2 whitefish 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
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Other options: Any grilling, roasting or pan-frying fish
Source
Canadian Living Magazine: June 2004
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