Best Summer Fish Salad Recipes

BROILED FISH WITH SUMMER SALAD

Broiled Fish with Summer Salad image

This is a simple meal to make for when you just don't seem to have the time to get anything done.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided
4 lemon sole or flounder fillets (1 3/4 pounds total)
Salt and pepper
3 cloves garlic, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1 1/2 cups corn kernels (from 2 ears)
2 tablespoons lemon juice

Steps:

Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes.
Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.

Nutrition Facts : Calories 316 g, Fat 10 g, Fiber 3 g, Protein 41 g, SaturatedFat 2 g

SUMMER FISH SALAD

Summer Fish Salad image

Provided by Florence Fabricant

Categories dinner, easy, quick

Time 35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds meaty white fleshed fish such as halibut
1 lemon
1 small onion, halved
1 bay leaf
Salt and freshly ground black pepper
1/2 cup chopped ripe tomato
1/3 cup chopped sweet red pepper
1/3 cup chopped green bell pepper
1/4 cup minced scallions
2 tablespoons chopped fresh coriander
3 tablespoons white wine vinegar
1/4 teaspoon ground cumin
3 tablespoons extra-virgin olive oil

Steps:

Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams

BROILED FISH WITH SUMMER SALAD

BROILED FISH WITH SUMMER SALAD image

Categories Fish Broil Cauliflower Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided
4 lemon sole or flounder fillets (1 3/4 pounds total)
Salt and pepper
3 cloves garlic, minced, divided
5 medium tomatoes, cut into wedges
1 English cucumber, cut into half-moons
1 1/2 cups corn kernels (from 2 ears)
2 tablespoons lemon juice

Steps:

Heat broiler. Drizzle 1 tablespoon oil on a rimmed baking sheet. Arrange sole on a sheet, flipping to coat in oil; sprinkle with one-third the garlic and season with salt and pepper. Broil until fish is opaque throughout, about 5 minutes. Meanwhile, toss together remaining 2 tablespoons oil, remaining garlic, and tomatoes; season with salt and pepper. Cover and refrigerate half the tomato mixture for Tuesday. Stir cucumber, corn, and lemon juice into remaining tomato mixture. Serve fish with salad.