moist and flaky..don't overcook it....
This recipe is from the Bon Appetit Magazine from 2009. Lots of flavor for such little work. If you like cucumbers, garlic, and cilantro you just found an easy yummy recipe! If you feel like making mashed potatoes, or mashed cauliflower they would work really well with this dish. Next time I think I will double the sauce ...I can just taste it drizzled on top of a green garden salad with grilled chicken, feta cheese and kalamata olives . You can make the sauce ahead of time and put it in the refrigerator so the flavors can meld.
3/4 cup coarsely chopped green onion
3/4 cup coarsely chopped fresh cilantro
5 1/2 Tablespoons good quality olive oil, divided
2 Tablespoons white balsamic vinegar
1 jalapeño, seeded and coarsely chopped
2 - 6 oz each cod, mahi-mahi, or halibut ( I used wild caught cod) ( you can also use salmon)
ground cumin, sea salt, freshly cracked pepper, to sprinkle on top of the fish before cooking
cherry tomatoes, halved, to scatter around the plate
Combine the cucumber, green onion, cilantro, jalapeño, 4 1/2 Tablespoons olive oil and vinegar in the bowl of a food processor and process until chunky like a pesto - you want some texture, so don't over process. Add salt and pepper to taste and more vinegar if you desire. Cover and refrigerate until ready to use.
Preferably in a cast iron skillet heat 1 1/2 Tablespoons olive oil over medium - high heat. Sprinkle ground cumin, salt and pepper on the fish. When the oil shimmers in the pan add the fish and cook 4-5 minutes undisturbed. Carefully turn fish over, and cook undisturbed 4-5 minutes until opaque, but firm.
Divide sauce among 2 plates. Top with fish. Scatter with cherry tomatoes. Garnish with some chopped cilantro, and or, chives. Enjoy!
