Seafood Salad

Seafood salad, or fried fish salad, is something that we might eat in the kitchen as we cook. It uses simple, leftover ingredients, but with a warm tomato vinaigrette, it becomes light and summery, and lends a different flavor than a typical citrus-based sauce, or something along those lines. I usually use something like catfish or redfish, which are very familiar to us here in Louisiana, and it’s a great way to use tomatoes from your own garden, if you have them.

Ingredients for Warm Tomato Vinaigrette:

6 or 7 ripe tomatoes, diced (roma size)

3 cloves shaved garlic

1/4 red onion diced

1 cup sugar

1 cup water

1/2 cup apple cider vinegar

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon celery salt

Directions

Combine all ingredients, and reduce until vinaigrette coats the back of a spoon. Serve Paneed Redfish over chopped iceberg lettuce with shredded red cabbage and cucumber. Top with fresh cilantro and toasted sliced almonds. 

Try more of Chef Motto’s dishes at Mansurs’ on the Boulevard in Baton Rouge at 5720 Corporate Blvd. mansursontheboulevard.com.