Opakapaka Fish on Hirabara Baby Greens, Green Apple Vinaigrette, and Stilton Bruschetta

2013-07-06
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad

Ingredients

  • 1 cup apple juice
  • 1/2 cup champagne vinegar
  • 1/2 teaspoon chopped shallots
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • 1 cup olive oil
  • 2 green apples, chopped finely
  • 1/2 pound baby greens
  • 4 (5-ounce) fresh Opakapaka fish fillets or Mahi Mahi
  • 4 (3/4-inch-thick) slices French bread
  • 1/2 cup olive oil
  • 4 ounces Stilton

Method

Step 1

Begin by making the vinaigrette. Combine all of the ingredients in a blender except for the olive oil, apples, and baby greens. Blend well until smooth. Slowly add the olive oil and blend well. Remove vinaigrette from blender and add the apples, mix, and set aside.

Step 2

Over a very hot grill, place the fish and grill for approximately 2 minutes per side.

Step 3

Brush the bread with the olive oil and lightly toast. Toss the baby greens in the vinaigrette and place in the center of each plate.

Step 4

Once the fish is ready, place on top of the baby greens, spread Stilton on the toast and place on the side of the salad and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *