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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A delicious cold fish dish tangy enough that people who normally dislike fish find it tasty. I prefer to use fresh fish, but it also tastes fine using frozen fish which has been thawed. I usually serve the fish on a bed of salad greens, garnished with tomato wedges. This dish goes well with baby new potatos and green beans. The 2 hours in the 2 hr 18 min preparation time is the chilling time. Ingredients:
3 cups water |
1/4 cup tarragon vinegar |
1/4 cup lemon juice |
6 peppercorns |
1 bay leaf |
2 lbs cod or 2 lbs hake or 2 lbs haddock or 2 lbs whiting fish fillets, skinned and boned |
3/4 cup olive oil |
3 tablespoons tarragon vinegar |
3 tablespoons lemon juice |
1/2 lemon, zest of, grated |
2 tablespoons onions, diced very fine |
1 tablespoon capers |
2 tablespoons fresh parsley |
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
2. Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
3. Drain and cool, discarding the bay leaf and peppercorns.
4. Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
5. Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
6. Serve chilled.
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