Grilled Fish Salad
Dreaming of dining waterside on a hot tropical night? Or are you lucky enough to be there in your Formula? Here is an easy and delicious way to enjoy the catch of the day on your Formula, without heating up the galley. The marinade cleverly doubles as a dressing for the salad greens. Some of the ingredients are a bit more exotic than what might be in your "Formula Pantry," so make the marinade/dressing at home and take along in plastic containers you can pop into the refrigerator. Once on board, you simply marinate the fish, toss fresh greens with the dressing and kick back while the captain grills the fish!
- 1 pound - Fresh catch of the day -- mahi mahi, grouper, snapper, etc.
- 2 bags - Pre-packaged, washed greens
- 1 cup - Grape tomatoes - halved
- 1/2 cup - Red onion, sliced into rings
- 1- 1/2 cups (divided) - Orange ginger marinade (below *)
*Orange Ginger Marinade Ingredients:
- 1 tablespoon - Soy sauce
- 1 teaspoon - Dijon mustard
- 1/2 teaspoon - Sesame oil
- 1/2 teaspoon - Ground ginger
- 1/2 cup - Olive oil
- 1/2 teaspoon - Onion powder
- 1/4 teaspoon - Garlic powder
- 2 tablespoons (or to taste) - Sour cream
- 1 tablespoon (or to taste) - Mayonnaise
Combine the orange juice, soy sauce, mustard, sesame oil, ginger, and olive oil in a blender until well mixed. Reserve 1/2 cup for the salad dressing.
Add the onion powder and the garlic powder to the remaining marinade. Pour into a plastic container and mark as "marinade."
Pour the reserved marinade (without the garlic and onion powders) back into the blender and add the sour cream and mayonnaise. Blend just long enough to combine. Pour into another plastic container and mark as "salad dressing."
When you are ready to prepare dinner, marinate your fresh catch of the day in the marinade, refrigerated, for one hour. Grill on a hot grill just until the fish is opaque and flakes easily. Discard marinade.
While the fish is grilling, toss your favorite prepackaged greens - romaine and spring greens make a nice combination -- in a large bowl with the salad dressing (dress sparingly so greens will not wilt -- pass leftover dressing at dinner).