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Fish Skewers with Tarragon Vinaigrette

Source of Recipe


Bon Appétit, The Barbecue Issue (July 2004)






List of Ingredients



• 1/3 cup olive oil
  
• 1/4 cup white wine vinegar
  
• 2 Tbsp minced shallots
  
• 1 Tbsp chopped fresh tarragon
  
• 1 Tbsp Dijon mustard
  
• Salt and pepper
  
• 1 lb. tuna, monkfish or halibut fillets, cut into 1-inch chunks
  
• 6 cups mixed baby greens
  






Instructions



1. Prepare barbecue to medium-high heat. In a small bowl, whisk together the oil, vinegar, shallots, tarragon and mustard; season to taste with salt and pepper. Place fish in pie plate. Pour half of vinaigrette over, and turn to coat. Marinate 15 minutes at room temperature.
   
   
2. 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.
   
   
3. Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately.
   
   Makes 4 servings.