Fish and French Bean Salad
|Red snapper fillets/Any firm fish||750 Gram|
|Salt||1 1⁄2 Teaspoon (1/2 Teaspoon Plus 1 Teaspoon)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|French beans||2 Cup (32 tbs)|
|Olive oil||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Chili sauce||1 Teaspoon|
|Non synthetic vinegar||3 Tablespoon|
|Onions||2 Medium, minced|
|Boiled haricot beans||2 Cup (32 tbs) (White Beans)|
|Head of lettuce||1|
|Chopped coriander leaves||1 Tablespoon (For Garnish)|
Clean fish, wash and drain thoroughly.
Sprinkle 1/2 tsp salt and pepper over fish and set aside for about 10 minutes.
Heat a grill till medium-hot.
Place fish on rack and grill for about 3 minutes on each side.
Cool and cut into 1/2" cubes.
Trim French beans and cut into 1/2" pieces.
Blanch, drain thoroughly and cool.
Mix all ingredients except lettuce and garnish in a bowl.
Toss gently to mix and chill till ready to serve.
Line a salad platter with lettuce leaves.
Spoon salad over lettuce, garnish with coriander leaves and serve cold.