Grilled Snook Salad

grilled snook salad copyOriginal Recipe by Grill Master Steve Adams

Steak and Snook Salad with Balsamic Vinaigrette (serves 2)

1 snook fillet (skin off)

1 Black River Angus Beef Steak

2 – 7” tortillas

Tortilla pan set

Tortilla Shells

Place each tortilla in the tortilla pan and brush the edges with 2 tsp melted butter

Bake the tortilla shells over indirect medium heat for about 5 minutes or until golden brown

Balsamic Vinaigrette

1/4 cup balsamic vinegar

1 tsp Dijon mustard

1/2 tsp salt

1 tsp light brown sugar

1 small shallot minced

1/2 cup extra virgin olive oil

In a bowl, whisk; vinegar, Dijon, salt, sugar and garlic together

Slowly drizzle oil while constantly whisking until well blended

Fresh ground pepper to taste

Salad

3 cups mixed salad greens or baby lettuce ripped into bit size pieces

Salad Fixings

1/4 cup gorgonzola cheese crumbled

1/4 cup orange segments

1/4 cup red pepper cut into strips

1/4 cup red onion cut into thin rings

1 /8 cup pistachios

Grill

Preheat grill to medium high heat, brush grill with oil just before grilling

Lightly salt the fish and grill over medium direct heat (350-375) until the fish flakes with a fork. Slice grilled fish into bite size strips just before serving and set aside

Grill steak for 2-3 minutes per side or to desired doneness, slice into bite size strips just before serving and set aside

To serve

Place clean dry ripped lettuce into baked fajita shells

Arrange salad fixings over lettuce

Place steak and fish strips on top of salad fixings

Drizzle desired amount of balsamic vinaigrette over salad