Fish Salad | Recipes of Italy

An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients

- 2 pounds of your favorite fish fillets, cleaned and skinned (sea bass, cod, whiting, tilapia, trout, halibut, mackerel, salmon, herring, etc.)

- 2 cucumbers, peeled, seeded and diced

- 2 medium plum tomatoes, diced

- 1 tablespoon onion, minced

- 1 tablespoon fresh fennel fronds, minced

- 1/4 cup extra virgin olive oil

- 1 tablespoon cider vinegar

- 1/2 of a lemon

- 1/2 cup parsley

- 2 cloves garlic, peeled

- 2 tablespoons white wine

- Salt

Directions

1. In a deep pan, add the fish fillets and fill the pan with water to cover the fillets 2 inches. Add the wine, a pinch of salt, the lemon, parsley and garlic to the pan. Bring the water to a boil over medium-high heat. When the water begins to boil, reduce the heat to medium and simmer the fillets for 5 - 10 minutes until they are cooked well.

2. When the fillets have cooked thoroughly, remove them from the cooking water onto a plate and set them aside to cool. Discard the water and the other ingredients in the pan.

3. While the fillets cool, prepare the cucumber, onion and tomatoes and place them in a salad bowl. Add a pinch of salt to your taste and mix the ingredients well.

4. When the fillets have cooled, flake the fish into pieces over the cucumber and tomatoes mix. Add the fennel fronds, the oil and the vinegar. Lightly toss all ingredients to combine well.

5. Serve immediately or refrigerate to allow the flavors to combine more thoroughly and then serve cold or at room temperature.