Serves 4
30 min
Opakapaka Fish on Hirabashi Baby Greens with Green Apple Vinaigrette and Stilton Bruschetta
Recipe GLPR385f9aef533bda
A sophisticated plated starter featuring grilled Opakapaka fish fillet nestled on a bed of tender baby greens dressed in a bright green apple vinaigrette. Accompanied by toasted French bread topped with creamy Stilton cheese, this dish combines delicate flavors and elegant presentation for an impressive first course.
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Ingredients
1 cup apple juice
1/2 cup champagne vinegar
1/2 teaspoon minced shallots
1 teaspoon honey
1 teaspoon sweet soy sauce
1 cup olive oil for vinaigrette
2 green apples, finely diced
1/2 pound baby mixed greens
4 (5-ounce) fresh Opakapaka fillets
4 (3/4-inch-thick) slices French bread
1/2 cup olive oil for toasting
4 ounces Stilton cheese
Directions
Prepare the green apple vinaigrette by combining the apple juice, champagne vinegar, minced shallots, honey, and sweet soy sauce in a blender. Blend until smooth and well combined.
With the blender running on low speed, slowly drizzle in the 1 cup of olive oil until fully incorporated and emulsified. Pour the vinaigrette into a bowl, fold in the diced green apples gently, and set aside.
Preheat your grill to high heat. Lightly brush the Opakapaka fillets with a bit of oil. Once the grill is very hot, place the fish directly on the grate and cook for approximately 2 minutes per side until the flesh is opaque and reaches an internal temperature of 145°F.
While the fish cooks, brush both sides of the French bread slices with the 1/2 cup of olive oil. Toast the bread on the grill or in a toaster oven until lightly golden and crisp, about 2-3 minutes.
Toss the baby mixed greens with the green apple vinaigrette until well coated, reserving a small amount of vinaigrette to drizzle on the plate if desired.
Divide the dressed baby greens evenly among four plates, mounding them in the center. Top each mound with one grilled Opakapaka fillet.
Spread approximately 1 ounce of Stilton cheese on each toasted bread slice and place one bruschetta to the side of each salad. Serve immediately.
