Grilled Whitefish and Ratatouille Salad
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||18 g|
|sat. fat||3 g|
- Portion size: 4 to 6
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.
- 1 1small eggplant, peeled
- 1 1zucchinizucchinis
- 1/2 1/2sweet red peppersweet red peppers
- 1/2 1/2green pepper
- 1 1small red onion
- 1-1/2 cups 1-1/2cupscherry tomatocherry tomatoes
- 1/3 cup 1/3cupextra-virgin olive oil
- 1/4 cup 1/4cupchopped fresh oregano
- 3 tbsp 3tbspwine vinegar
- 2 tsp 2tspDijon mustard
- 2 2cloves garlic, minced
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 2 2whitefish filletwhitefish fillets, (skin on), about 1-1/2 lb (750 g)
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