Thursday, 31 October 2013

Scrumptious Wolf Fish Salad With Purslane

Wolf fish and purslane salad is a refreshing and unique easy appetizers that is more than the usual. The delicate taste of wolf fish is complemented by the succulent, crunchy and peppery purslane, which is often seen as a garden weed but is actually edible and delicious healthy meals. Zucchini, tomatoes, and black olives give color and Mediterranean flavors to the salad and a lemon and oil dressing flavored with dill complete and give harmony to the salad dish.

Ingredients for the Appetizer Recipes:
2 lbs. wolf
10 1/2 oz. tomatoes
3 packets of purslane (a common weed that is grown as a vegetable, sometimes called, Pigweed, Little Hogweed, or Pusley)
6 to 7 oz. zucchini
10 black olives
¾ cup olive oillemon juice
1 bunch of dill

1. Clean, gut, and debone wolf fish. Remove the skin and cut into 6 equal portions.
2. Place in an ovenproof dish and pour ¼ cup olive oil over the fish. Season with salt and pepper. Cook in a 200 degree oven for about 5 to 8 minutes.
3.Wash purslane, zucchini, and tomatoes. Chop into salad pieces.
4.Mix olive oil, lemon juice and finely chopped dill to make the dressing. Season with salt and pepper.
5. In a serving dish, arrange purslane, chopped zucchini, and diced tomatoes. Garnish with black olives. Place wolfish fillets on top. Pour sauce over dish and serve.

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