Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 T Vinegar 2 T Capers
-salt and pepper to taste 1/3 - 1/2 cup olive oil
1 Bell pepper, seeded and 1 lb Fillet, poached, chilled
-julienne 3 - 4 scallions, -Leaf lettuce
-sliced

Combine vinegar, oil, salt and pepper in a large bowl, adjust
seasoning. Julienne the chilled angler and toss in the dressing with
peppers, capers and scallions. Serve over lettuce leaves. Serves 4.
I like to use red, yellow and orange bell peppers, which go nicely
with the white fish and the greens of the lettuce, scallions and
capers. I use a white wine vinegar, sometimes one flavored tarragon
or other

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