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February 2019

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Grilled Fish Salad On Bruschetta Recipe

Grilled Fish Salad On Bruschetta recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Fish Salad On Bruschetta recipe  PDF



Olive oil for grilling 1 1/2 pounds fish fillet
1 large red bell pepper
1 zucchini
1 crookneck squash
1 small eggplant
1 bunch fresh basil leaves roughly chopped
chopped parsley 2 garlic cloves minced
1 garlic clove whole
1 lemon juice
Salt and pepper 3 large tomatoes cut in half
6 slices Italian bread 1/2 inch thick
chopped parsley handful
To prepare the pepper, remove stem, seeds, and white ribs cut into quarters. Cut squashes and eggplant lengthwise into 1/4 inch thick slices or sticks. Use more basil than parsley, Italian preferred. Select 3 to 4 ripe but firm tomatoes.
Heat a charcoal or gas grill or ridged stovetop griddle until very hot. Use a towel dipped in oil to rub onto the grids. Lightly brush the fish fillet and all sliced vegetables with oil. Begin by grilling the fish fillet just until cooked through. (The flaky structure of the fish will become apparent.) Remove the fish from the grill with a spatula and set aside to cool. Then grill the veggies until grill marks are clearly visible and the vegetables soften. Remove the veggies from the grill with a spatula or tongs, and set aside to cool.
When the fish is cool enough to handle, pull it apart into small pieces and remove any bones. Cut the pepper into thin strips. In a medium bowl, combine the fish, pepper strips, basil, parsley, minced garlic, e tra virgin olive oil, lemon juice and salt and pepper to taste. Cover the bowl with a kitchen towel and set aside to marinate at room temperature. Cut the zucchini and eggplant into thin crosswise strips. Toss together in a small bowl and set aside.
Just before you are ready to serve grill the tomatoes. When soft, transfer with a spatula to a plate. To make the bruschetta, grill the bread slices on both sides. As you remove the bread from the grill, rub one side of each slice with the whole garlic clove and drizzle with a bit of oil. Flatten a tomato half onto each slice of bread, rubbing it into the bread. Place the bruschetta on a large platter. Top each piece with some zucchini and eggplant strips and spoon on the fish salad. Garnish with chopped parsley. Drizzle w/e tra virgin olive oil. Serve with lots of napkins.
Wm. Morrow, Publisher. Featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Me icana and City Cuisine), or others' cookbooks. web page dated May 11, 1996.

Grilled Fish Salad On Bruschetta recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
323 people have voted
Last Reviewed on 2019-02-23



Saturday, Feb 23 2019 Download & Print Grilled Fish Salad On Bruschetta recipe  PDF   Barbecue recipes RSS   Thumsb up

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