Mediterranean White Fish Salad

I visted the farmers’ market this morning and found some nice romaine lettuce and slender green onions (amongst other things) and decided to make this quick salad for lunch – before, hopefully, heading out to the lake with some friends.

Ingredients, for the fish:

• white fish filet (I used swai, from frozen; tilapia would be a good choice as well)
• lemon juice
• dill
• mint leaves, finely chopped
• rosemary
• fennel seed
• oregano
• green onion, whites cut finely
• salt
• black pepper
• kyopoolu (I used Trader Joe’s Red Pepper Spread;
  You can also find kyopoolu or avjar at Polish, Bulgarian, etc. delis or stores.)

Ingredients for the salad:

• romaine lettuce
• green onions, greens cut finely
• kalamata olives
• balsamic vinaigrette dressing
• olive oil

To prepare:

Pat the filet mostly dry and coat liberally with all the spices, i.e., everything but the green onion and kyopoolu, as if you were making blackened fish, for instance.  In a cast iron or other skillet on medium high heat, pan fry the filet in olive oil.  When the fish is nearly done (flip to cook both sides), add the green onion to the hot pan and spread a teaspoon or two of kyopoolu on onse side of the filet, and flip that side down briefly.

Here, I served the fish filet atop a salad of the ingredients above, drizzled with some olive oil.

This was a tasty salad; I hope it inspires you to have a nice summertime lunches too. :)