Redfish Salad with Citrus Vinaigrette

Mark Boughton Photography/ styling by Teresa Blackburn
  • Yield: 4 servings


-- 1 garlic clove, sliced in half
-- 2 tablespoons white wine vinegar
-- 1 teaspoon finely grated lemon rind
-- 1 teaspoon finely grated orange rind
-- 1 bunch chopped fresh herbs, such as parsley or basil
-- Juice of 1 lemon
-- Juice of 1 orange
-- 1/8 teaspoon salt
-- Freshly ground black pepper
-- 1 cup extra-virgin olive oil
-- 2 large or 4 small fish fillets, skinned and deboned (about 1 1/2 pounds)
-- 1/4 teaspoon salt
-- 2 teaspoons butter
-- 10 oz bag mixed salad greens
-- 1 orange, peeled and segmented (optional)
-- 1 cup almonds, toasted (optional)




1. To prepare vinaigrette, place all ingredients, except oil, in a bowl. Pour in oil in a steady stream while whisking until emulsified.

2. To prepare fish, place fillets in a zip-top plastic bag. Add half the vinaigrette. Marinate at least 10 minutes or up to 2 hours, refrigerated.

3. Remove fish from marinade and place on a paper towel. Pat dry. Sprinkle salt and pepper on top.

4. Heat a sauté pan over medium-high heat. Add butter. When butter foams, add fish. Cook until the edges are white and beginning to brown, about 6 to 8 minutes. Turn fish and cook until fish is thoroughly warmed and pierces easily with a fork, 2 to 3 minutes. Remove from pan and place on a plate. Tent with foil.

5. To prepare salad, place salad greens and orange segments, if using, in a large bowl. Add all but 2 tablespoons of remaining vinaigrette. Toss well. Divide salad among 4 plates. Place fish on top of salad. Drizzle with remaining vinaigrette and sprinkle with almonds, if using. 


Courtesy of Chef Josh Raymer, Navajo Grill, Fredericksburg, Texas