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Makes 20 to 30 servings (about 10 quarts)
Fish:
2-1/2 pounds walleye
1/2 cup dry sherry or white wine
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
Salad:
6 cups bite-sized broccoli flowerets
4 cups carrots in round slices about 1/8 inch thick
3/4 pound green beans, ends trimmed and cut into 1-inch lengths
2 large red bell peppers, cored, seeded, and cut into 1/2-inch dice
2 large green bell peppers, cored, seeded, and cut into 1/2-inch dice
1 large red onion, cut into 1/3-inch dice
2 15-ounce cans kidney beans, drained and rinsed
2 cans small pitted black olives (total 12 ounces drained weight)
2-1/2 pounds pasta
Dressing:
2 cups grated Parmesan
1 cup nonfat plain yogurt
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons finely minced garlic
1 tablespoon Dijon-style mustard
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup chopped fresh basil
1 cup chopped fresh parsley, preferably Italian (flat-leaf)
1-1/2 cups (apporximately) pasta cooking liquid
Rinse the walleye, pat it dry, slice it into strips 1/2 inch thick, and place it in a small nonreactive pan or shallow bowl. In a small bowl, combine all the remaining fish ingredients, mixing them well, and pour them over the fish, lifting or turning the strips so that the marinade coats both sides. Chill the fish, covered, for 30 minutes, turning it once. Heat the broiler or grill. Place the strips of fish on a baking tray (or fine-meshed grilling grate). Broil the fish for about 3 minutes (or grill it for 4 to 5 minutes) or until it is just cooked through. Let the fish cool, and then chill it. Separately (to avoid overcooking any one ingredient) steam the broccoli, carrots, and green beans for about 5 minutes each or until they are tender-crisp. As each vegetable is done, rinse it under cold running water, drain it, and place it in a very large bowl (5 quarts). Add the red bell peppers, green bell peppers, onion, beans, and olives. Toss the ingredients to combine them, cover the bowl, and chill the mixture until just before serving time. To a large kettle of rapidly boiling water to which some salt and vegetable oil has been added, add the pasta, preferably in batches. Cook the pasta according to package directions until it is al dente. (Take care not to let the pasta get too soft, or it will break apart when the salad is tossed.) Drain the pasta, reserving 2 cups of the cooking liquid , and rinse the pasta under cold running water. Place the pasta in a very large bowl, cover it with plastic wrap, and chill it until just before serving time. To prepare the dressing, in a medium-sized bowl, stir together all the dressing ingredients except the pasta cooking liquid . Stir in the reserved pasta cooking liquid 1/2 cup at a time until the dressing reaches the consistency of a thick, cold, creamed soup (usually 1-1/2 cups of the liquid wil do). Just before serving time, transfer the pasta to a very large basin, plastic tub, or kettle (a 16-quart canning kettle will work fine). Add the dressing to the pasta, and toss the pasta until it is thoroughly coated with the dressing. Add the vegetables, and toss the ingredients to mix them well. Slice the cold fish into 3/4-inch pieces, and gently toss them in.
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