Ingredients:
2 English cucumbers, thinly sliced
1 cup thinly sliced red onion
Salt and Freshly ground pepper
3 Tbs. chopped pickled ginger
1 to 2 Tbs. rice vinegar
3 Tbs. canola oil
4 black cod fillets, about 1 1/2 lb.
Preparation:
In a bowl, combine the cucumbers and onion and 1 1/2 tsp. salt. Let stand for 15 minutes.. Stir in the ginger, vinegar, and 2 Tbs. of the canola oil. Set aside in the refrigerator. Brush the fillets on both sides with the remaining 1 Tbs. oil. Sprinkle on both sides with 1/2 tsp. each salt and pepper. Prepare barbeque grill or a stovetop grill pan. Oil grill and heat until hot. Place the fish, skin side down, over fire and grill, turning once, until just opaque throughout, about 8 minutes total. Transfer the fillets to a serving platter and top with the cucumber salad. Serve immediately.
Serving Suggestion:
Black cod is a very rich fish so I enjoy it with Tomate Provençal and a green vegetable such as a warm artichoke.
History:
I found this recipe in a cookbook called Cooking from the Farmers' Market which cookbook was a gift from my granddaughter, Ellen.
No comments:
Post a Comment