Fish Vinaigrette

---

A delicious cold fish dish tangy enough that people who normally dislike fish find it tasty. I prefer to use fresh fish, but it also tastes fine using frozen fish which has been thawed. I usually serve the fish on a bed of salad greens, garnished with tomato wedges. This dish goes well with baby new potatos and green beans. The 2 hours in the 2 hr 18 min preparation time is the chilling time.

---

Steps

---

Combine the water , 1 / 4 cup vinegar , 1 / 4 cup lemon juice , peppercorns and bay leaf in a large skillet and heat to just below boiling point.

---

Add fish fillets and poach 5-7 minutes until done , turning once.

---

Do not let the liquid boil.

---

Drain and cool , discarding the bay leaf and peppercorns.

---

Make a vinaigrette dressing by combining the olive oil , 3 tbs vinegar , 3 tbs lemon juice , lemon zest , onion , capers , parsley , tarragon , salt and pepper in a jar and shaking vigorously.

---

Break the fish into pieces and place in a bowl.

---

Pour the dressing over the fish , cover and refrigerate at least 2-4 hours.

---

Serve chilled.

---

Ingredients

---

water, tarragon vinegar, lemon juice, peppercorns, bay leaf, cod, olive oil, lemon, zest of, onions, capers, fresh parsley, fresh tarragon, salt, pepper