Redfish Salad with Citrus Vinaigrette
- 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