05-11-2004, 11:45 PM
Serves 6
Salad [ul] [li]4 Ea. Chayote squash peeled and julienne [li]2 Ea. Red pepper seeds removed and sliced thin [li]2 Ea. Yellow pepper seeds removed and sliced thin [li]2 Ea. Carrots peeled and julienne [li]1 Ea. Head salad spinach, stems removed and sliced thin [li]1 Ea. Red onion sliced thin [li]1 Bu. Chives cut into 2 inch strips [li]1/2 Small red cabbage sliced thin [li]1/2 Tsp. Kosher salt [li]1/2 Tsp. Pepper[/li][/ul]
Toss together all ingredients and dress with vinaigrette Vinaigrette [ul] [li]1/8 C. Fresh lime juice [li]1/4 C. Pure olive oil [li]1/8 C. Rice wine vinegar [li]1/4 Tsp. Cumin [li]1 Tsp. Fresh chopped garlic[/li][/ul]
Combine all ingredients.
Tomato Epazote Relish [ul] [li]20 Ea. Roma tomatoes, seeded and cut to a medium dice [li]2 Tb. Fresh chopped Epazote (If not available use fresh basil) [li]Juice of three limes [li]1 Tsp. garlic [li]3 Tb Fine chopped red onion [li]2 Tb. Fine chopped scallion greens [li]1 Small Jalapeno seeded and diced extra small [li]1/2 Tb. Honey [li]Salt and pepper to taste[/li][/ul]
Combine all ingredients and let sit for 2 hours in refrigerator.
To Serve
Season Barracuda fillets with salt and pepper. Grill over medium high heat for approx. 2 minutes on each side, depending on thickness and desired doneness.
Place tossed salad in center of the plate, place grilled fish on top of salad and top with relish. Garnish with fresh cilantro sprigs
[signature]
Salad [ul] [li]4 Ea. Chayote squash peeled and julienne [li]2 Ea. Red pepper seeds removed and sliced thin [li]2 Ea. Yellow pepper seeds removed and sliced thin [li]2 Ea. Carrots peeled and julienne [li]1 Ea. Head salad spinach, stems removed and sliced thin [li]1 Ea. Red onion sliced thin [li]1 Bu. Chives cut into 2 inch strips [li]1/2 Small red cabbage sliced thin [li]1/2 Tsp. Kosher salt [li]1/2 Tsp. Pepper[/li][/ul]
Toss together all ingredients and dress with vinaigrette Vinaigrette [ul] [li]1/8 C. Fresh lime juice [li]1/4 C. Pure olive oil [li]1/8 C. Rice wine vinegar [li]1/4 Tsp. Cumin [li]1 Tsp. Fresh chopped garlic[/li][/ul]
Combine all ingredients.
Tomato Epazote Relish [ul] [li]20 Ea. Roma tomatoes, seeded and cut to a medium dice [li]2 Tb. Fresh chopped Epazote (If not available use fresh basil) [li]Juice of three limes [li]1 Tsp. garlic [li]3 Tb Fine chopped red onion [li]2 Tb. Fine chopped scallion greens [li]1 Small Jalapeno seeded and diced extra small [li]1/2 Tb. Honey [li]Salt and pepper to taste[/li][/ul]
Combine all ingredients and let sit for 2 hours in refrigerator.
To Serve
Season Barracuda fillets with salt and pepper. Grill over medium high heat for approx. 2 minutes on each side, depending on thickness and desired doneness.
Place tossed salad in center of the plate, place grilled fish on top of salad and top with relish. Garnish with fresh cilantro sprigs
[signature]