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Halibut Salad, Mediterranean (P, KLP, TNT)
Source: Canadian Jewish News
Yield: Serves 10 generously

1-1/2 pounds halibut (boneless filet, or steaks), cooked
3 bell peppers (red, green, yellow or orange), chopped coarsely
1 large onion, chopped
1/2 cup chopped fresh parsley
1 cucumber, peeled, seeded and chopped
1 tsp. salt, or to taste
1/4 to 1/2 tsp. pepper, or to taste
1 clove garlic, chopped finely
1/2 cup oil
1/2 cup white wine
1 tbsp. fresh oregano or 1 tsp. dried
1 tbsp. basil or 1 tsp. dried
2 cups fresh lemon juice
Parsley sprigs for garnish

Cut fish into 1" cubes. Place in large glass bowl. Add peppers, onion, parsley, cucumber, garlic, salt and pepper.

In a separate bowl, combine the rest of the ingredients, for the marinade. Pour marinade over the fish/vegetable mixture. Marinate several hours or overnight.

To serve, scoop salad into dishes or onto lettuce leaves. Spoon some of the marinade over the salad. Garnish with a sprig of fresh parsley.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A