I've been craving vegetables, in anticipation of spring. So when I went over to Whole Foods Market the other day I couldn't resist. In my opinion, there isn't a more beautiful selection of produce anywhere. Their displays of brightly colored fresh produce is spectacular.
Walking through the produce isles I gathered up a few things I thought might be tasty for a salad to set fresh fish on. Corn on the cob, avocados, tomatoes, red onion, orange pepper, mango, cilantro and although I wanted cucumbers, my daughter is allergic to them. I wanted raw veggies, otherwise, I would have selected a slew of different items to roast, but this was perfect. Of course, the corn would go on the grill along with the fish I selected.
I had hoped for some Halibut but they were out, so I opted for the Sea Bass, a mild buttery fish that has always been a favorite of mine.
I headed home to whip up a healthy dish for my husband, daughter and myself.
This dish was so simple to prepare and since our kitchen cabinets are in the process of being repainted, space was limited, but it wasn't an issue.
After washing and slicing my salad ingredients, I whipped up a Cilantro Vinaigrette, and popped the corn and fish onto the grill. We enjoyed springtime on a plate, and it was delicious!
I hope you'll try this recipe. If you're not a fan of fish, and I know many of you aren't, then add grilled chicken or even tofu if you're vegan. This dish won't disappoint you.
Grilled Sea Bass over Vegetable Salad with Cilantro Vinaigrette
4 (6-8 oz.) pieces of Sea Bass
Grill Sea Bass for approximately 20 minutes or until flesh separates easily when knife is inserted.
4 Ears Corn, husk removed, brushed with olive oil, grilled, remove kernels & add to salad
2 Avocado's, diced (drizzle with lime juice to prevent browning)
16 oz. grape tomatoes (yellow and red if available), sliced in half
1 small red onion, finely diced
1 (15 oz.) can black beans, rinsed (this removes the excess salt)
1 ripe Mango, diced
1 orange bell pepper, fine dice
Add ingredients to a large bowl and refrigerate until ready to use.
1/3 cup unseasoned Rice Vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
1 1/2 - 2 canned chipotle chile's in adobo
3/4 cup extra-virgin olive oil
1 cup, tightly packed cilantro, with leaves & stems left on
salt and pepper to taste
Add all ingredients to blender and process until the vinaigrette is smooth. Check for seasoning.
Note: You can substitute lime olive oil, smokey chipotle or jalapeno olive oil in place of the extra-virgin olive oil for a little more pizazz.
Vinaigrette will last 3-4 days in the refrigerator.
Place a large spoonful of the vegetable salad on each plate, center fish on top and drizzle Cilantro Vinaigrette over the top.