This dish is perfect for vegetarians who eat fish. If you cannot find fresh figs, substitute with dry figs. If you do not eat fish, skip the fish and follow the rest of the directions for this unique salad. In place of fish you can also add haloumi cheese or extra-firm tofu. Simply pan-fry haloumi cheese or tofu, using the same technique Chef Warshaw shares for the fish.
- Cook Time
- Prep Time
- 4 ServingsServings
- 4 Bronzino, filleted with skin on
- 2 cups sliced fresh black mission figs
- 1/2 cup sliced mint leaves
- 1/2 cup baby arugula
- 1 small melon, balled with a melon balle
- 1 cup good extra-virgin olive oil
- 2 cups good-quality maple syrup
- 2 tablespoons low-sodium soy sauce
- Salt and pepper
- Canola oil for frying
1. For the fish: take the fish and season with salt and pepper on both the skin and flesh.
2. Heat a sauté pan, add the oil and allow the oil to just begin to smoke. When the oil is smoking, place the fish in the pan skin-side down and shake the pan back and forth. Using a fish spatula, press on the flesh lightly to flatten the fish so the skin gets nice and crispy.
3. Lower the flame a bit and let the skin crisp; once it's crispy flip the fish over for 1 minute to finish cooking.
4. If your sauté pan isn't too big, work in batches so as not to overcrowd the pan, but make sure to clean the pan in between batches.
5. Mix the maple syrup with the soy sauce and set aside.
6. Using a melon baller, ball the melon.
7. Mix the arugula and mint with some of the olive oil, a bit of salt and pepper, the melon and figs.
8. Place the fish on a plate, 2 pieces each, skin side up (that’s the best part!) and place the salad next to the fish, and drizzle the maple soy sauce over the salad and fish.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 Subscribe Now