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 lb. Tuna, monkfish, or halibut fillets, cut into 1-inch chunks (shrimp or scallops would also work well in this recipe)
6 cups mixed baby greens (or mesclun if that’s easier to get)
• This dish is best done on a grill, but will also work in an oven. Preheat oven to 375F.
• Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper.
• Place fish in a dish large enough to hold it in one layer. Pour half of the vinaigrette over and turn to coat. Marinate 15 minutes at room temperature.
• Thread fish onto wood or metal skewers, about 5 pieces per skewer If youre using several different kinds of fish thread alternatingly to highlight the different colors of the fish.
• Place in oven either in a non-stick pan or on baking sheet covered with parchment paper. Cook until fish is just opaque in the center, turning occasionally. About 5 minutes..
• While fish is in oven, toss baby greens with the remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish skewers atop greens and serve immediately..
• A good accompaniment for this wonderful spring/summer dish are grilled plum tomatoes, herbed orzo salad and grilled French bread..
