Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.
Recipe information
Yield
Makes 4 servings
Ingredients
1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon Dijon mustard
1 pound tuna, monkfish, or halibut fillets, cut into 1-inch chunks
6 cups mixed baby greens
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in pie dish. Pour half of vinaigrette over and turn to coat. Marinate 15 minutes at room temperature. Thread fish onto 4 metal skewers, about 5 chunks per skewer. Grill until fish chunks are just opaque in center, turning occasionally, about 5 minutes.
Step 2
Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately.
