46 votesA scrumptious dish that marries the wild with the gourmet, wolf fish and purslane salad is a refreshing and unique salad recipe that is more than the usual. The delicate taste of wolffish is complemented by the succulent, crunchy and peppery purslane, which is often seen as a garden weed but is actually edible and delicious. Zucchini, tomatoes, and black olives give color and Mediterranean flavors to the salad and a lemon and oil dressing flavored with dill complete and give harmony to the dish.
The delicate flavor and lean meat of the wolf fish should not be overwhelmed with strong spices and intense seasonings. In this recipe, the wolf fish is simply seasoned with salt and pepper and baked in the oven. To keep it moist, olive oil is poured on the fish before it is cooked. Wolf fish filets can be purchased in the supermarket, typically frozen. It is better to buy the whole fish and let your fishmonger fillet the fish for you so that you can be ensured of superior flavor. The flesh of the fish should be slightly pink, moist and shiny.
Purslane has juicy leaves and yellow flowers and grow untamed in the garden. It grows anywhere, whether fertile ground or arid soils. The best leaves for eating are from fresh young plants with tender tips. Similar in flavor to spinach and watercress, purslane can be eaten raw or steamed, pureed, blanched, or boiled. It can also be added to soups and stews.
Wash purslane thoroughly before use and make sure that it is free of pesticides. A healthy food high in beta-carotene, vitamin C, alpha linolenic acid, potassium, and magnesium, purslane is also used medicinally as a remedy for inflammation and arthritis and also lower cholesterol and blood pressure levels. As a salad, purslane is one of the most nutritious greens you’ll find, and it’s free!
Clean, gut, and debone wolf fish. Remove the skin and cut into 6 equal portions.
Place in an ovenproof dish and pour ¼ cup olive oil over the fish. Season with salt and pepper. Cook in a 200 degree oven for about 5 to 8 minutes.
Wash purslane, zucchini, and tomatoes. Chop into salad pieces.
Mix olive oil, lemon juice and finely chopped dill to make the dressing. Season with salt and pepper.
In a serving dish, arrange purslane, chopped zucchini, and diced tomatoes. Garnish with black olives. Place wolfish fillets on top. Pour sauce over dish and serve.
