black cod fillets, canola oil, english cucumbers, ground pepper, pickled ginger, red onion, rice vinegar,
At their best during the early to mid-summer months, cucumbers are refreshingly juicy and mild in flavor. Here, they’re combined with red onion and pickled ginger to create a crunchy salad that’s served atop grilled black cod.
Recipe courtesy of Williams-Sonoma
Foodie Byte
Ingredients
2 English or Japanese cucumbers, thinly sliced
1 cup thinly sliced red onion
2 teaspoons salt
3 tablespoons chopped pickled ginger
1 tablespoon rice vinegar
3 tablespoons canola oil, plus extra for greasing
4 black cod fillets, about 1 1/2 pound total
1/2 teaspoon freshly gound pepper
Preparation
Prepare a charcoal or gas grill for direct grilling over high heat, or use a stovetop grill pan.
In a bowl, combine the cucumbers and onion and 1 1/2 teaspoons of the salt. Let stand for 15 minutes. Stir in the ginger, vinegar and 2 tablespoons of the canola oil. Set aside.
Brush the fish fillets on both sides with the remaining 1 tablespoon oil. Sprinkle on both sides with the remaining 1/2 teaspoon salt and the pepper. Oil the grill rack. If using a stovetop grill pan, set the pan over high heat and brush with oil.
Place the fish, skin side down, over the fire or on the pan and grill, turning once, until just opaque throughout, about 8 minutes total.
Transfer the fish to a platter and top with the cucumber salad. Serve immediately.
source FoodChannel http://ift.tt/1HWWpKh
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