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4
servingsEasy
30 min
By Mark Bittman
Published 2005
In most parts of the world, and certainly throughout the Mediterranean, seafood salad is as simple as this: you dress some poached fish with olive oil and loads of lemon. (Actually some people prefer vinegar, and it’s certainly traditional in many places, but I always go with lemon if I have it.) If you want to make it more elaborate, you add poached vegetables or serve it on a bed of greens.
So view this simple recipe as a guideline, not as dogma; use whatever fish you have, a vari
