Is it Possible to Make a Quick and Delicious Weeknight Dinner?

by Laura Donnelly — August 20, 2007

Fish cooks so quickly and is so healthy, it is a great idea to cook some extra fillets to make a quick weeknight dinner. The Mediterranean coast has bouillabaisse and bourride, San Francisco has cioppino, and New England has its famous chowders. Stay tuned for Friday’s seafood stew recipe, which can easily be made in large batches for a crowd of guests. You can use almost any kind of seafood combination, just stay away from the stronger oily fish.

This recipe is good for any leftover white fish fillets, like flounder, sole, snapper, and halibut. Cook some extra fish on Sunday night and make this tasty dish on Monday.

Please share your favorite quickie meal ideas with us!

Fresh Seafood Salad
Serves 4

2 lbs. cooked and cooled white fish fillets, such as flounder, sole, snapper, or halibut
4 Tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup finely diced fennel
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 Tablespoon lemon zest
1/4 cup mild white balsamic vinegar (or other mild white wine vinegar)
1/4 cup capers, drained
1/2 to 3/4 cup good-quality mayonnaise
A few dashes of hot sauce
Salt and pepper to taste

1. Flake white fish fillets in large bowl. Drizzle with olive oil and toss gently.

2. Add all other ingredients and taste for seasoning. Add salt and pepper. Refrigerate for 1/2 hour before serving to allow flavors to blend.