Hearts of palm salad with marinated rockfish

This is a variation of a hearts of palm salad recipe I came across in a Sunset magazine. I substituted flaked fish for the original shrimp. I also like to make a bit more marinade/dressing. You can't have enough of that stuff.
This is a great warm weather/summer dish, as you can serve it chilled. I like to keep a few cans of palm hearts around this time of year.


marinade
1/4 cup chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons seasoned rice vinegar
2 tablespoon lemon juice
2 tablespoons minced shallots
2 teaspoons Dijon mustard
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2 cans (14-16oz) hearts of palm, drained & rinsed
2 hard boiled eggs
1/4 cup minced parsley
2 good sized rockfish fillets, baked until done (@450 for 10-12 minutes) and flaked
1 ripe avocado
salt & pepper
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mix up the marinade ingredients. cut the palm heart stalks in half lengthwise so they lay flat in a dish, use half of the marinade to cover the palm hearts. refrigerate for 10 minutes. Take the flaked fish and put that in a bowl with the other half of the marinade, and all the parsley. refrigerate along with the palm hearts.
While these two dishes are chilling, separate the egg yolks and smash up the eggs fine with a fork.
Slice up the avocado. Now you are ready to assemble this mess.
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assembly
For each plate, lay out several stalks of palm hearts, top with avocado slices. Spoon the marinated fish and dressing over the palm hearts and avocado. Sprinkle with crumbled egg whites, then yolks. Add salt & pepper to taste.
Makes about 2-4 servings depending on how hungry you are.

That sounds so good. I'm going to have to make it the next time Adam catches a Rockfish. I ate some for the first time last month - delicious.
MrsFisHunter/Barbara