When I first read this recipe, I must admit that I was a little skeptical. However, because I have a freezer full of fish, I decided that I didn’t have much to lose by trying it. My family is so glad that I did! It is incredible and the best “new” recipe I have tried in a while.
Greg has been on three deep-sea fishing trips in the last six weeks and has another trip planned in October. It seems like this is happening more frequently than it did when we lived in Florida! However, we have snapper and grouper galore, which makes me a happy wife. Both are favorites at our house, and I have been cooking fish at least once, sometimes twice, a week lately. I was in a rut using the same recipes, so I started looking for something new. I found this recipe in Big Bowl of Love by Cristina Ferrare have now made this a few times, and I’m still impressed with how easy and delicious it is.
I make the cucumber salsa and the sauce several hours ahead and store in the refrigerator. By doing this, I can have the fish prepared in very little time. It’s delicious with mashed potatoes or mashed garlic potatoes! I buy the toasted sesame seeds in the Asian section of the supermarket rather than toasting them myself.
- Cucumber Salsa:
- 1 cucumber, peeled, seeded, and chopped
- 1½ tsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 2 scallions, chopped
- 1 tbsp. chopped cilantro
- ¼ c. low-sodium soy sauce
- ¼ c. rice wine vinegar
- ¼ c. sugar
- 2 tbsp. dry white wine
- 6 (3-oz.) flaky white fish fillets
- ½ c. all-purpose flour
- 4 tbsp. olive oil
- 1 tbsp. toasted sesame seeds
- Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside. You can make the salsa the day before and store in the refrigerator.
- To make the sauce, in a medium saucepan over low heat, stir together the soy sauce, vinegar, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.
- Dredge the fish in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Sauce the fish for 2½ minutes on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lid. Cook until the fish is cooked through, about 5 to 6 minutes.
- Place the fillets on a platter, and pour the pan juices over the top. Serve immediately with a sprinkling of sesame seeds and the salsa on the side.