Pickled Bluefish Salad With Greens and Cherry Tomatoes

Ingredients

• 3 tablespoons olive oil
• 2 medium onions, peeled and thinly sliced
• 4 medium carrots, peeled and chopped
• 2 medium red bell peppers, seeded and thinly sliced
• 1 tablespoon minced garlic
• ¼ cup dry white wine or vermouth
• ¼ cup white-wine vinegar
• 1 bay leaf, crumbled
• Salt and freshly ground pepper to taste
• 1 to 1 ½ pounds skinless bluefish fillets, cooked, cooled and flaked
• 4 to 6 cups mixed fresh greens, washed and dried
• About 20 cherry tomatoes

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    247 calories; 11 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 21 grams protein; 55 milligrams cholesterol; 249 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. Heat the olive oil in a large skillet over medium heat. Add the onions, carrots, peppers and garlic and cook, stirring, until the carrot is softened. Remove from the heat and add the wine, vinegar, bay leaf, salt and pepper to taste. Let cool.
2. Combine the bluefish with the vegetable mixture in a glass bowl. Serve over the greens with the cherry tomatoes.

10 minutes