Ingredients
2 limes, juiced
2 lemons, juiced
4 3-4 oz bluefish fillets
1 Tbsp AP flour
Freshly ground pepper
8 oz arugula
1 cucumber, unpeeled, sliced into 1/2 inch slices, centers removed to form a ring
Walnut Dressing
3 Tbsp walnut oil
3 Tbsp balsamic vinegar
Combine ingredients in a bowl and whisk.
Haricots verts frittata
1/4 cup roasted red peppers, julienned
2 cups haricots verts, blanched and chilled
1/4 cup walnuts, chopped
1 red onion, julienned
1/2 cup egg beaters Freshly ground pepper
back home
Directions
Place the juice of the lemons and limes in a large shallow dish. Place fish fillets in the juice and let marinate for 3 – 5 minutes. Don’t let sit too long or the acid from the juice will start to cook the fish. Remove the fish from the juice and discard juice. Pat dry with paper towels. Dust the fillets with flour. Heat a nonstick skillet or grill pan to medium heat and spray with nonstick cooking spray. Cook fish slowly until medium, golden brown.
Separate arugula into four bunches. Place them in a cucumber ring and dip in dressing.
In a large bowl, combine roasted red peppers, haricots verts, walnuts, onion and egg beaters. Season with freshly ground pepper. Heat a nonstick skillet to medium-low heat and spray with nonstick spray. Spoon mixture onto skillet to make 3-4 inch frittatas and cook until solid in the middle and golden brown. Serve with fish. Serves 4.
