Marlin Salad With Pesto Vinaigrette - cooking recipe

Ingredients

1 lb marlin steak
2 teaspoons olive oil
1/2 lb rinsed romaine lettuce, torn
3/4 lb cucumber, chopped
2 tablespoons shallots, minced
16 cherry tomatoes, halved
1 (14 ounce) can hearts of palm, drained
salt and pepper
1/2 cup pesto sauce
1/4 cup red wine vinegar

Preparation

In a large bowl, toss the lettuce with the fresh vegetables.
Rub both sides of the marlin with oil, salt, and pepper. Grill or broil about 7 minutes per side, until opaque. Remove from heat and let cool 2-3 minutes.
In a small bowl, combine the pesto and the vinegar. Whisk together well.
Break or cut fish into chunks.
Layer plates with salad, fish, then top with pesto vinegarette.