Mediterranean Pasta Salad with Grilled Fish

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Mediterranean Pasta Salad

(with Grilled Sea Bass & Flounder) 

 
This recipe began with one of my favorite dishes my friend Sarah I always make: the pasta salad.  We typically loved to grill shrimp with it, but I decided to try out a new protein. I had the Best Foodie adventure at both Clean Catch Fish and New World Olive Oil both less than a mile from my house. GREAT DAY!
The fishmongers at Clean Catch are former restaurant chefs who are very knowledgeable about cooking their products and flavor pairings. I was able to discuss not only a good fish to have with Mediterranean flavors, but got some prep for my upcoming recipes. (Plus, I have a girlfriend who doesn’t like “fishy fish” and these guys knew the stuff.)
Added bonus? Wine tasting while waiting in line on a Friday! Perfect! 

 

 My second stop on my Foodie Adventure was to the Olive Oil store. This had many infused olive oils, a variety of vinegars, flavored salts, and sauces: Vanilla Salt on a chocolate chip cookie? That’s on my “To Do” list! I did purchase a small amount of Basil Olive OIl to pour a small amount over fish or pasta salad. 
Pasta Salad

 

·         1 1/2 cups orzo (whole wheat can be found at Whole Foods.)

Organic Tomatoes and Spinach from Backyard Produce

 

 

·         3 cups fresh baby spinach (chopped)

 

·         1 pint grape tomatoes, cut in half

 

·         1/4 cup thinly sliced fresh herbs (I used basil, dill, parsley, and oregano.)
·        4 ounces crumbled feta cheese

 

·         Small can sliced black olives, drained
·         4 ounces sun-dried tomatoes, packed in oil.
·         Kosher salt and freshly ground black pepper

 



Pasta Salad Recipe:

 

Bring salted water to a boil. Add orzo and boil according to directions on the package. Drain and set aside.

 

 


While pasta is boiling chop spinach, grape tomatoes, and herbs.

 

Toss these ingredients with pasta, sundried tomatoes (use the oil), crumbled feta, olives, salt, and pepper.  Set aside (to leave at room temperature.)
 

 

Fish: 4-6 ounces Sea Bass per person, oil, salt, pepper, and a grill. (And a helper named Alex!)
Heat outdoor grill to medium-high, direct heat.  
 

 

Coat fish with olive oil, salt and pepper. Place on oiled cooking grate. Place fish down for 4 minutes (to allow to sear.)
 

 

Using a thin metal spatula, flip the filet and grill for about 2 minutes until the fish is opaque and flakey when served.

 

Remove from the grill.

 

Mound the Pasta salad in the center of the plate. Top with fish, and add either more feta, chives, or basil olive oil.  
 

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