Just when you think you can’t teach an old dog new tricks, something like this recipe arrives. See…I love beef salads. Give me a salad, add a perfectly cooked piece of beef, sliced enticingly on the top, and I am in heaven. So, it stands to reason, why have I never thought to do this with fish? Why, indeed.
This is genius. A fish salad. Who knew? I found it in Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazineand you can also find it online – Watercress Salad with Pan-Seared Mahi Mahi.
Since it’s so easy for you to just hop over to Cooking Light and check it out, I’m not going to repost it here. My only concern was that the dressing seemed too sweet, but then I remembered that I couldn’t find watercress, so I used all lettuce. The spicy watercress would have definitely balanced the sweetness of the dressing better.
What about you? Did you already know about the genius of fish salads? What’s your favorite?
This will be my entry for My Meatless Mondays at My Sweet and Savory.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.