Grilled Fish With Cool Bean Salads Recipes

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GRILLED TUNA AND WHITE BEAN SALAD



Grilled Tuna and White Bean Salad image

Provided by Bobby Flay

Categories     main-dish

Time 1h51m

Yield 4 to 6 servings

Number Of Ingredients 13

1 pound dried white beans, picked over, and soaked overnight
1 small onion, quartered
1 carrot, coarsely chopped
2 cloves garlic, smashed
1 bay leaf
Olive oil
4 to 5 tablespoons balsamic vinegar, divided
1 red onion, peeled, halved, and thinly sliced
1 tablespoon fresh chopped thyme leaves
Salt and freshly ground black pepper
2 (8-ounce) tuna steaks
1 head radicchio, halved
Coarsely chopped fresh parsley leaves

Steps:

  • Drain the beans, then with cold water in a large pot and add the onion, carrot, garlic and bay leaf and cook until the beans are soft, about 1 to 1 1/2 hours. Drain the beans and pick out the onion, carrot, garlic and bay leaf. Place the beans in a bowl and toss with a couple tablespoons each of olive oil and balsamic vinegar. Fold in the red onion and thyme, and season with salt and pepper, to taste.
  • Preheat grill to high. Brush tuna and radicchio with oil and season with salt and pepper. Grill the tuna for 2 to 3 minutes per side, or until slightly charred and cooked to medium-rare doneness. Grill the radicchio, cut-side down, until slightly charred and wilted. Remove the tuna and radicchio from the grill. Dice tuna into bite-size pieces, and drizzle with balsamic vinegar. Slice radicchio into 1/4-inch thick slices. Fold tuna and radicchio into the white beans. Transfer the beans to a platter and sprinkle with chopped parsley. Serve warm or at room temperature.

GRILLED SEAFOOD SALAD



Grilled Seafood Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

  • Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
  • Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
  • Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
  • Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

SALMON SALAD WITH BEANS



Salmon Salad with Beans image

This is a great salad to make when you have leftover grilled salmon.

Provided by Mark Bittman

Categories     Salad     Bean     Olive     Tomato     Backyard BBQ     Lunch     Lemon     Basil     Salmon     Green Bean     Summer     Grill     Grill/Barbecue     Healthy     Lettuce     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

1/2 pound salmon steak (leftover grilled salmon is fine)
1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary
2 tablespoons extra-virgin olive oil
more extra-virgin olive oil to taste if necessary
Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish
1 red or yellow bell pepper
Juice of 1 large lemon, plus more to taste if necessary
3 cups cooked or canned white beans, drained
10 cherry tomatoes, halved
1/4 cup diced shallots
12 to 15 good black or green olives, pitted and coarsely chopped
1/4 cup minced fresh basil leaves
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper to taste
freshly ground black pepper
4 cups torn assorted salad greens (trimmed, washed and dried)

Steps:

  • If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
  • When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
  • Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA



Grilled Swordfish, Green Beans and Spicy Tomato Salsa image

Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too.

Provided by LifeIsGood

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

4 (6 -8 ounce) swordfish steaks (1/2 inch thick)
2 tablespoons olive oil
salt & freshly ground black pepper, to taste
3/4 lb green beans, cooked until tender (about 3-5 minutes)
1 (15 ounce) bag lettuce (I use spring mix)
2 tablespoons fresh lemon juice
5 tablespoons olive oil
salt & freshly ground black pepper, to taste
3 -4 plum tomatoes, seeded and chopped
2 tablespoons capers, drained
1/2 cup red onion, chopped
1 garlic clove, chopped
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon balsamic vinegar (to taste)
6 -8 tablespoons olive oil (to taste)
1/4-1/2 teaspoon crushed red pepper flakes (to taste)
1/2 cucumber, peeled, seeded and diced
salt & freshly ground black pepper, to taste

Steps:

  • Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
  • Make the salsa by mixing all ingredients together, season to taste. Set aside.
  • Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
  • Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
  • Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
  • Place the swordfish on top of a pile of dressed greens.
  • Spoon the tomato salsa on top of the swordfish.
  • Enjoy!

Nutrition Facts : Calories 705, Fat 55.8, SaturatedFat 8.9, Cholesterol 112.3, Sodium 309.8, Carbohydrate 15.7, Fiber 5, Sugar 7, Protein 37.6

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