Bluefish Brunch Salad

Recipe Ingredients

2 tablespoons	30ml	Canola oil
1 tablespoon	15ml	Finely-minced garlic
1		Bluefish fillet - (abt 1 1/2 lbs) - halved
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	59ml	Defatted chicken or fish broth
1/4 cup	59ml	Water
1/2 cup	55g / 1.9oz	Diced (1/4") celery
1/4 cup	15g / 0.5oz	Diced (1/4") red onion
1 tablespoon	15ml	Drained tiny capers
1/3 cup	78ml	Mayonnaise
		Multigrain toast slices - for serving
		Ripe tomato slices - for serving
		Red onion slices - for serving

Recipe Instructions

Heat a large, nonstick skillet over medium heat for about 4 minutes. Add the oil and heat for 1 minute. Add the garlic to the pan and cook for 1 minute, stirring once or twice. Add the bluefish, skin-side down, and sear for about 1 minute. Turn the fish and cook 1 minute on the other side. Add the lemon juice, broth and water, then cook for 1 minute more, stirring. Cover and cook over low heat until the fish is opaque and cooked through, about 10 minutes. Remove the fish to a colander and cool.

Carefully remove the skin from the fish and scrape off the excess dark layer of fat. Flake the fish into a bowl. Very carefully pick through the bowl, checking for bones.

With a fork, toss in the diced celery, diced onion and the capers. Add the mayonnaise; combine well. Refrigerate, covered, until ready to use. Serve in a bowl with slices of multigrain toast, tomato and red onion alongside.

This recipe yields 4 servings.

Per serving: 360 calories, 4g carbohydrate, 32g protein, 23g fat, 100mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 03-21-2004

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