- 1/2 large English cucumber, coarsely chopped
- 3/4 cup coarsely chopped scallions
- 3/4 cup coarsely chopped fresh cilantro
- 6 tablespoons EVOO, divided
- 2 tablespoons white balsamic vinegar (or more to taste)
- 1 large jalapeño pepper, seeded and coarsely chopped
- 1 clove garlic, roughly chopped
- 4 6-8 ounce fish filets (such as cod, mahi-mahi, halibut, or salmon)
- halved grape tomatoes and fresh chives for garnish
Combine the cucumber, scallions, jalapeño, cilantro, garlic, 5 tablespoons of the EVOO, and the balsamic in the bowl of a food processor. Pulse the machine to create the sauce, making sure not to overdo it, you do want some texture here, not a perfectly smooth sauce. remove the sauce to a bowl and adjust seasoning to your taste with more EVOO, balsamic or salt and pepper. Cover and chill until ready to use.
Heat remaining tablespoon of EVOO in a large non-stick skillet over medium-high heat. Season both sides of each fish filet with with kosher salt and freshly ground white pepper to taste. When hot, slip the fish into the pan giving it a quick shake as you place each piece in the pan to keep it from sticking. Cook 4-5 minutes on the first side, then carefully flip them and cook another 3-4 until the filet is just opaque, but still very moist in the center.
To serve, you can simply spoon some sauce into a shallow bowl and top with a piece of fish, and sprinkle with tomato halves and some fresh chives. Or, for a little more substantial plate, do what we did and spoon some of your favorite smashed potatoes into the center of the bowl, surround with some sauce and top with the fish, tomatoes and chives. Either way, you’re in for a fresh and healthy treat for dinner!
Adapted from a recipe in Bon Appétit Magazine