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Serves: 4
Cook Time:
4 to 8 min |
Prep Time:
10 min
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| Metric |
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Imperial |
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Tomato - Thyme Vinaigrette |
| 25 ml |
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2 tbsp |
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White wine vinegar |
| 2 ml |
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½ tsp |
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Dijon mustard |
| 2 ml |
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½ tsp |
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Minced fresh thyme (or pinch dried) |
| Pinch |
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Pinch |
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each granulated sugar and cayenne |
| 50 ml |
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¼ cup |
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Vegetable Oil |
| 1 |
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1 |
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Tomato |
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| Metric |
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Imperial |
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Grilled Fish Salad |
| 1 |
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1 |
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400g pkg High Liner Cod Fillets (any variety, partially thawed) |
| 1 |
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1 |
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stalk celery, thinly sliced |
| ½ |
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½ |
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red onion, thinly sliced |
| 20 ml |
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4 tsp |
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coarsely chopped fresh thyme (or 1/2 tsp / 2 mL dried) |
| 1 |
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1 |
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Tomato, Cut In Wedges |
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Leaf, Boston or Romaine lettuce or combination |
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Vegetable Oil |
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Sprig of Fresh Thyme |
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| 1) |
Tomato-Thyme Vinaigrette : In small bowl, whisk together vinegar, mustard, thyme, black pepper, sugar and cayenne. Whisk in oil. Set aside. In another bowl, chop to fine purée peeled, seeded tomato. (Recipe can be prepared to this point, covered and refrigerated overnight). Whisk tomato purée into vinegar mixture. |
| 2) |
Salad : Arrange lettuce on 4 dinner plates; sprinkle each evenly with celery, onion and thyme. Set aside. |
| 3) |
Pat fillets dry with paper towels; brush all over with oil. Grill on well-greased grill over medium-hot coals or at medium setting for 4 to 8 minutes or until fish starts to flake with fork, turning only thicker fillets. |
| 4) |
Cut each fillet into about 3 strips and arrange evenly on top of lettuce-lined plates. Drizzle each with some of the Tomato-Thyme Vinaigrette. |
| 5) |
Garnish each plate with tomato wedges, and thyme sprigs if desired. |
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