Sauteed Fish Fillet with Shallot-Lemon Vinaigrette and Fresh Herb Salad
From twotong 15 years ago
- 5 minutes to make
- Serves 4
Perfect quick and light flavorful lunch with healthy salad too!
Ingredients
- vinaigrette ingredients: shopping list
- 6 tablespoons olive oil shopping list
- 1/3 cup minced shallots shopping list
- 2 tablespoons fresh lemon juice shopping list
- 1 tablespoon sherry wine vinegar shopping list
- 2 teaspoons (packed) grated lemon peel shopping list
- salt and pepper to taste shopping list
- herb salad ingredients: shopping list
- 6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and mesclun shopping list
- fish Ingredients: shopping list
- 4 6- to 7-ounce fish fillets (black cod with skin, tuna, halibut, swordfish) shopping list
- salt and pepper shopping list
How to make it
- Mix well all vinaigrette ingredients in small bowl to make vinaigrette.
- Combine in large bowl to make herb salad
- Sprinkle fish fillet with salt and pepper
- Heat in large nonstick skillet over medium-high heat 1 tablespoon olive oil
- Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates.
- Spoon 1 tablespoon vinaigrette over each.
- Toss salad with remaining vinaigrette.
- Serve salad with fish.
People Who Like This Dish 5
- cpcooksalot Erie, PA
- jenniferbyrdez Kenner, LA
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- twotong Singapore, SG
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" It was excellent "