Yield
4 servings (serving size: 3 cups salad, 1 fillet, and 1 1/2 teaspoons nuts)
Becky Luigart-Stayner

How to Make It

Step 1

Soak wood chips in water 30 minutes, and drain well.

Step 2

Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.

Step 3

Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Step 4

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Remove fillets from bag; discard marinade. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Step 5

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, oil, and chili powder, stirring with a whisk. Combine greens, apples, and onion in a large bowl; drizzle with vinaigrette. Toss gently to coat. Remove skin from fillets; discard skin. Break fillets into pieces; serve over salad. Sprinkle with nuts.

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