Fish Vinaigrette: A Delightful Cold Fish Dish
Description:
Discover the tantalizing flavors of our Fish Vinaigrette, a refreshing and zesty cold fish dish designed to appeal even to those who are typically not fond of fish. This recipe shines with the use of fresh fish, although frozen fillets that have been properly thawed work just as well, ensuring you can enjoy this dish any time. Ideal for serving on a crisp bed of salad greens, this dish is beautifully garnished with ripe tomato wedges and pairs wonderfully with baby new potatoes and tender green beans. The preparation involves a chilling period of two hours, allowing the flavors to meld perfectly, making it a delightful choice for any gathering.
Cooking and Preparation Times
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 8 minutes | 2 hours 10 minutes | 2 hours 18 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 3 cups |
| Tarragon vinegar | 1/4 cup |
| Lemon juice | 1/4 cup |
| Whole peppercorns | 6 |
| Bay leaf | 1 |
| Whiting fish fillets | 1 pound |
| Olive oil | 2 tablespoons |
| Tarragon vinegar | 3 tablespoons |
| Lemon juice | 3 tablespoons |
| Lemon zest | Zest of 1 |
| Onions | 2, finely chopped |
| Capers | 1/4 cup |
| Fresh parsley | 1/2 cup, chopped |
| Fresh tarragon | 1 tablespoon, chopped |
| Dried tarragon | 1 teaspoon |
| Salt | 1 teaspoon |
| Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 370.4 kcal |
| Total Fat | 28.1 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 65 mg |
| Sodium | 322 mg |
| Total Carbohydrates | 2.2 g |
| Dietary Fiber | 0.2 g |
| Sugars | 0.6 g |
| Protein | 27.2 g |
Instructions
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Prepare the Poaching Liquid: In a large skillet, combine 3 cups of water, 1/4 cup of tarragon vinegar, 1/4 cup of lemon juice, the whole peppercorns, and the bay leaf. Heat the mixture to just below boiling point, allowing the aromas to develop without reaching a full boil.
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Poach the Fish: Carefully add the whiting fish fillets to the skillet, ensuring they are fully submerged in the poaching liquid. Cook the fish for approximately 5 to 7 minutes, turning gently once during cooking. The fish should be opaque and flake easily when done. Remove the skillet from heat and drain the fish, discarding the bay leaf and peppercorns. Allow the fish to cool to room temperature.
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Make the Vinaigrette Dressing: In a jar, combine the olive oil, 3 tablespoons of tarragon vinegar, 3 tablespoons of lemon juice, lemon zest, chopped onions, capers, fresh parsley, fresh tarragon, dried tarragon, salt, and pepper. Secure the lid tightly and shake vigorously until all ingredients are well combined and emulsified into a smooth dressing.
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Combine Fish and Dressing: Once the fish has cooled, break it into large pieces and transfer it to a mixing bowl. Pour the vinaigrette dressing over the fish, gently tossing to coat the pieces evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 to 4 hours. This chilling time allows the fish to absorb the delightful flavors of the vinaigrette.
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Serve Chilled: When ready to serve, remove the fish from the refrigerator and carefully plate it on a bed of fresh salad greens. Garnish with wedges of ripe tomatoes for a colorful and inviting presentation. Enjoy this refreshing dish chilled, savoring the harmonious blend of flavors that make this recipe a true standout.
Keywords:
Fish Vinaigrette, cold fish dish, poached fish, salad, vinaigrette dressing, summer recipes, easy fish recipes, healthy meals
Recipe Category:
Quick and Easy Meals (Under 4 Hours)
This Fish Vinaigrette is not only a feast for the taste buds but also a beautiful addition to your dining table, bringing freshness and flavor to any occasion. Whether for a light lunch or as an elegant appetizer at dinner, this dish is sure to impress your guests and loved ones alike.
