It’s Friday. Growing up, that usually meant we were having fish for dinner, observing a long defunct Catholic tradition of abstaining from eating meat on Friday. But traditions die hard and I often find myself on Fridays preparing fish for the family. Here in Santa Barbara, we’re lucky to have a variety of fresh fish available and this salad can be made with any firm fish. A meal in itself, it’s a quick and easy way to put dinner on the table at the end of the work week.
Asian-inspired Fish Salad
This is a versatile recipe that works well with any firm fish and a great way to use leftovers. Can be served as a first or main course or turned into an appetizer by dicing the fish and avocado instead of cubing and serving with crackers and/or endive leaves.
Ingredients
- ½ to ¾ pounds seabass or other firm fish, cooked and cut into ½-inch cubes
- 1 avocado cut in ½-inch cubes
- 5 scallions, thinly sliced
- 3 tablespoons extra virgin olive oil
- Zest of 1 lime
- 3 tablespoons lime juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon wasabi paste
- 2 teaspoons soy sauce
- 5 – 7 dashes tabasco sauce (optional)
- Butter lettuce leaves
- Sliced tomatoes
- Minced chives for garnish
Instructions
- Place the fish, avocado, and scallions into a medium-sized bowl.
- In a small bowl, whisk together the olive oil, lime zest and juice, salt, pepper, wasabi paste, soy sauce and tabasco.
- Add the olive oil dressing to the fish and avocado and mix carefully.
- Serve on a bed of butter lettuce and surround with sliced tomatoes.
- Finish with squeeze of lime.