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ingredients
⅓
cup olive oil
5
Tbsp lime juice
1
Tbsp lime zest
½
to 1 tsp Espelette pepper or ground cayenne pepper (optional)
1
lb(s) fillet firm fish of your choice (salmon, halibut, tilapia, etc.)
4
cup cooked orzo or other small pasta
1 ½
cup finely diced cucumber
2
Tbsp drained capers
1 ½
cup cherry tomato halves
3
cup arugula or baby spinach, washed and stems removed
⅓
lb(s) Canadian Havarti, cubed
Salt and freshly ground pepper
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directions
Step 1
In a large bowl, combine olive oil, lime juice and zest and Espelette
Step 2
Preheat barbecue to medium-high. Cook fish 3 to 5 minutes per side depending on fish selected and how you like it done. Brush with reserved dressing occasionally. Salt and pepper to taste.
Step 3
Add cooked pasta, cucumbers, tomatoes, and capers to dressing in large bowl. Toss well.
Step 4
Add arugula and cheese just before serving. Divide evenly among 4 plates or soup plates.
Step 5
Top with grilled fish.
Step 6
Tips: Dressing with pasta, cucumbers, tomatoes and capers can be made ahead. To complete the salad, simply cook the fish and add the arugula and Havarti (unless you opt to serve it cold).