directions
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1
Place fish, lemon juice, dill, cayenne pepper and black pepper to taste in a bowl
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2
Toss to combine and set aside to marinate for 40 minutes
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3
Make pasta and cook until al dente
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4
Drain and rinse thoroughly
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5
Place in a large mixing bowl and set aside to cool thoroughly
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6
Steam or microwave zucchini, carrots and celery separately for 2-3 minutes or until just tender
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7
Refresh under cold running water and set aside to cool completely
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8
Drain fish and place fish, fettuccine, zucchini, carrots and celery in a large salad bowl
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9
To make dressing, whisk together mustard, dill, lemon juice, oil and black pepper to taste in small bowl
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10
Pour dressing over salad and toss gently
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11
Serve immediately.
SEAFOOD AND DILL SALAD
ingredients
- 1 half load each of pasta dough made into plain and spinach fettuccini
- 1 pound firm white fish fillets, 1 inch cubes
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, finely chopped
- pinch cayenne pepper
- freshly ground black pepper
- 3 zucchini squash, cut into matchsticks
- 2 carrots, cut into matchsticks
- 2 stalks celery, cut into matchsticks