1 lb (454g) halibut, cut into 2-inch (5-cm) chunks
8 cups (2 litres) baby spinach
2 cups (500 ml) yellow beans, blanched
1/2 cup (125 ml) artichoke hearts, drained and quartered
24 cherry tomatoes, halved
Salt and pepper
Preparation
In a saucepan, soften the shallots in the oil. Add the honey, vinegar and Cayenne pepper. Continue cooking for 2 minutes. Add the tomatoes and simmer over medium heat for about 2 minutes. Add the fish. Season with salt and pepper. Cover and simmer for about 4 minutes or until the fish is cooked. Pour into a large bowl and refrigerate for 30 minutes or until the mixture has chilled.
Remove the fish chunks from the dressing. With a fork, break the fish into large pieces.
In a bowl, combine the spinach, beans, artichoke hearts and cherry tomatoes. Add the dressing and toss. Adjust the seasoning. Scatter the fish pieces over the salad and serve.
Description
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