Greek-American Style Fish Salad

Ingredients

In this adaptation, the Vietnamese Gỏi cá trích is transformed into a Greek-American style fish salad. The original dish is typically made with Vietnamese fish, herbs, and a fish sauce-based dressing. In the Greek-American version, the fish is marinated in lemon juice and olive oil, and the dressing is a tangy lemon-oregano vinaigrette. The addition of feta cheese and Kalamata olives gives the salad a distinct Mediterranean twist. We alse have the original recipe for Gỏi cá trích, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or tilapia 500g (1.1 lb) white fish fillets, such as cod or tilapia
• 2 lemons, juiced 2 lemons, juiced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 1/2 cup Kalamata olives, pitted 1/2 cup Kalamata olives, pitted
• 2 tablespoons fresh oregano, chopped 2 tablespoons fresh oregano, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 27g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow dish, combine the lemon juice, olive oil, salt, and pepper. Add the fish fillets and marinate for 30 minutes.
2. 2.
   Preheat the grill to medium-high heat. Grill the fish fillets for 4-5 minutes per side, or until cooked through. Remove from heat and let cool.
3. 3.
   Once cooled, flake the fish into bite-sized pieces.
4. 4.
   In a large bowl, combine the cucumber, red bell pepper, red onion, feta cheese, Kalamata olives, and fresh oregano.
5. 5.
   Add the flaked fish to the bowl and gently toss to combine.
6. 6.
   In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, and oregano to make the dressing.
7. 7.
   Drizzle the dressing over the salad and toss to coat evenly.
8. 8.
   Serve the Greek-American Style Fish Salad chilled and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If you prefer a milder flavor, use cod; if you prefer a slightly stronger flavor, use tilapia.
• Feta cheese — Opt for a good-quality feta cheese made from sheep's milk for an authentic Greek taste.
• Kalamata olives — Look for pitted Kalamata olives for convenience. Rinse them before using to remove excess saltiness.

Tips & Tricks

• For added freshness, you can add a handful of chopped fresh mint leaves to the salad.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes over the salad before serving.
• Serve the salad on a bed of mixed greens for an extra burst of color and nutrients.
• This salad can be made ahead of time and refrigerated for a few hours to allow the flavors to meld together.
• Feel free to customize the salad by adding other Mediterranean ingredients such as cherry tomatoes or roasted red peppers.

Serving advice

Serve the Greek-American Style Fish Salad as a main course for a light lunch or dinner. It pairs well with crusty bread or pita bread on the side.

Presentation advice

Present the salad in a large serving bowl, garnished with a sprig of fresh oregano. The vibrant colors of the vegetables and the crumbled feta cheese will make the dish visually appealing.