Fish Vinaigrette
A delicious cold fish dish tangy enough that people who normally dislike fish find it tasty. I prefer to use fresh fish, but it also tastes fine using frozen fish which has been thawed. I usually serve the fish on a bed of salad greens, garnished with tomato wedges. This dish goes well with baby new potatos and green beans. The 2 hours in the 2 hr 18 min preparation time is the chilling time.
INGREDIENTS
Nutrition- 3cups water
- 1⁄4cup tarragon vinegar
- 1⁄4cup lemon juice
- 1
- 2
- 3⁄4cup olive oil
- 3tablespoons tarragon vinegar
- 3tablespoons lemon juice
- 1⁄2
- 2
- 1tablespoon capers
- 2tablespoons fresh parsley
- 1
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
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DIRECTIONS
- Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
- Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
- Drain and cool, discarding the bay leaf and peppercorns.
- Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
- Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
- Serve chilled.
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