This refreshing Grilled Fish Salad is the perfect balance of smoky, savory, and tangy flavors. Succulent cubes of firm white fish are marinated in aromatic spices and grilled until perfectly charred, then tossed with crisp red peppers, fresh Thai basil, and crunchy roasted peanuts. The dish is anchored by light vermicelli rice noodles and separated Little Gem lettuce leaves, creating a textural contrast that is both satisfying and light. It’s an ideal choice for warm-weather dining or a quick weeknight dinner that feels sophisticated yet effortless. The bright acidity from the pickled elements cuts through the richness of the fish, making every bite vibrant. Serve family-style for a communal meal that brings everyone to the table.
Grilled Fish Salad
Description
This refreshing Grilled Fish Salad is the perfect balance of smoky, savory, and tangy flavors. Succulent cubes of firm white fish are marinated in aromatic spices and grilled until perfectly charred, then tossed with crisp red peppers, fresh Thai basil, and crunchy roasted peanuts. The dish is anchored by light vermicelli rice noodles and separated Little Gem lettuce leaves, creating a textural contrast that is both satisfying and light. It&# 226;ÂÂs an ideal choice for warm-weather dining or a quick weeknight dinner that feels sophisticated yet effortless. The bright acidity from the pickled elements cuts through the richness of the fish, making every bite vibrant. Serve family-style for a communal meal that brings everyone to the table.Ingredients
Directions
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In a large bowl, whisk together the turmeric, mild chilli powder, crushed garlic, sea salt flakes, and ginger to create the marinade.
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Add the firm white fish cubes and large red pepper cubes to the marinade, tossing gently to coat evenly. Let sit for 10-15 minutes.
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Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
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Place the marinated fish and red pepper cubes on the grill. Cook for 3-4 minutes per side until the fish is opaque and flakes easily, and the peppers are charred.
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Meanwhile, cook the vermicelli rice noodles according to package instructions, then rinse under cold water to stop the cooking process.
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In a large serving bowl, combine the cooked rice noodles, separated Little Gem lettuce leaves, and the pickled vegetable salad.
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Add the grilled fish and red peppers to the salad bowl.
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Scatter the picked Thai basil leaves and finely sliced red chillies over the top.
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Sprinkle generously with crushed roasted peanuts just before serving.
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Toss gently to combine all ingredients and serve immediately while the fish is still warm.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 377.0kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 4.0g20%
- Cholesterol 0.0mg0%
- Sodium 12.0mg1%
- Total Carbohydrate 33.5g12%
- Dietary Fiber 10.5g42%
- Sugars 1.6g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe text mentions "Make the pickled vegetable salad" in the ingredients but does not provide the specific steps for pickling. Typically, this involves thinly slicing vegetables like carrots, daikon, or cucumber and soaking them in a mixture of rice vinegar, sugar, and salt for at least 30 minutes.
Ensure the fish is fully cooked before serving. It should be opaque throughout and flake easily with a fork.
For best results, use firm white fish such as cod, haddock, or sea bass. Avoid oily fish like salmon for this particular salad style.
If Thai basil is unavailable, regular basil or cilantro can be used as a substitute, though the flavor profile will differ.
