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Green Goddess Fish and Tater Salad
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2 | fish fillets, roughly 4 oz. each, cut into 2" Pieces |
3 cups | fingerling potatoes |
1 tsp. | LEMON-PEPPER SEASONING |
1 tsp. | vegetable oil |
Dressing: | |
2-3 TB. | GREEN GODDESS |
2-3 TB. | water |
3-4 TB. | balsamic or red wine vinegar |
1 Cup | light mayonnaise |
ΒΌ Cup | olive oil |
1 TB. | honey |
Bring a pot with a quart of water to a boil. Wash potatoes, slice into 1/8 inch thick rounds. Add to water when boiling, cook roughly 5 minutes, drain, return to pot briefly to steam dry. While potatoes are cooking, prepare dressing. Cover GREEN GODDESS DRESSING BASE with water, let stand a minute, whisk with light mayo, milk and lemon juice or vinegar. After potatoes have steamed briefly in the dry pan, place in a bowl and toss with about half the dressing, cover and set aside. Wash fish, pat dry. Cut into 2" or so pieces, as desired. Season with LEMON-PEPPER. Preheat a pan over medium high heat. Add oil; when hot, add fish, cook 2 minutes per side, depending on thickness, to get a nice, tender golden brown. Divide between two plates. Uncover potatoes, toss with a bit more dressing if desired (leave a little for the fish), and divide between the two plates. Drizzle the remaining dressing over the fish or serve on the side. Garnish with lemon and serve.
Serves: 2.
Prep. time: 15 minutes.
Cooking time. 15 minutes.
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