This refreshing combination has Middle Eastern overtones, though in the Middle East the fish would probably be fried or poached. Serve it as a first course or as a light main dish. Pacific sea bass or Pacific cod are the most environmentally friendly types of fish to use here.
Ingredients
- 2 pounds Pacific cod or Pacific sea bass fillets
- 1 bunch cilantro, cleaned and chopped
- ¼ cup chopped fresh mint
- 2 tablespoons chopped chives
- 1 to 2 garlic cloves, to taste
- Salt
- freshly ground pepper
- ½ teaspoon cumin seeds, lightly toasted and ground
- ¼ cup freshly squeezed lemon juice
- ¼ cup extra virgin olive oil
- 1 large red pepper, cut in 1/4-inch dice
- ¼ cup pitted imported black olive
- Nutritional Information
Nutritional analysis per serving (6 servings)
209 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 69 milligrams cholesterol; 206 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork. Remove from the heat and transfer to a colander set in the sink. Allow to cool, then remove any bones and transfer to a large bowl. Toss with half the chopped herbs.
- Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
- Toss the fish with the dressing, the red pepper and the olives. Taste and adjust seasoning. Add the remaining cilantro and mint shortly before serving and toss together.
- Advance preparation: The salad will hold for a few hours in the refrigerator.
20 minutes
Dining and Cooking