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Fish with Soy Glaze and Cucumber Salsa

Course Main Course
Author Amye Melton

Ingredients

  • Cucumber Salsa:
  • 1 cucumber peeled, seeded & chopped
  • 1 1/2 teaspoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 scallions chopped
  • 1 tablespoon chopped cilantro
  • Sauce:
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons dry white wine
  • Fish:
  • 6 (3-ounce) pieces flaky white fillets
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil
  • 1 tablespoon toasted sesame seeds

Instructions

  • Make the cucumber salsa first. In a bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside.
  • 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. Saute 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.

Notes

You can make the salsa the day before and store in the refrigerator.