Ginger Vinaigrette for Fish (or Tofu)

Seeking an interesting way to perk up plain broiled fish? Try this vinaigrette; it packs a jolt. Although the idea of putting salad dressing on top of broiled fish sounded strange, I did what Pierre Franey suggested in his cookbook Pierre Franey Cooks with Friends. As always, he was right. Pierre used mahi mahi but most fish fillets or steaks would work well.

1 tbl. dijon mustard

1 tb. grated fresh ginger

2 tb. finely chopped shallots

1 tsp. finely chopped garlic

2 tbs. red wine vinegar

2 tbl. chopped fresh coriander

dash of Tabasco

salt and pepper to taste

1/4 cup olive oil

Place all ingredients except the oil in a small mixing bowl. Blend well with a wire whisk. Add oil slowly, whisking rapidly until well blended. check for seasoning. Pour over broiled fish.

Sufficient for 4 fillets or steaks

Note: Many herbs would work well so if you don't like (or don't have) coriander, try oregano, mint or whatever you fancy.

I used less oil than called for and the fish had plenty of flavor.

I have not tried this but imagine that the dressing would be great over sauteed tofu.