Fish with Curried Cucumber Tomato Water and Tomato Herb Salad |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups) |
1 (1/4-lb) tomato, chopped (3/4 cup) |
1/4 teaspoon curry powder (preferably madras) |
1/4 teaspoon salt |
1 lemon |
1 lb assorted small heirloom tomatoes, halved (larger ones quartered) |
1/4 cup loosely packed fresh parsley leaves |
2 tablespoons thinly sliced fresh basil |
1 tablespoon extra-virgin olive oil |
2 teaspoons finely chopped fresh chives |
1 teaspoon finely chopped fresh lemon balm (optional) |
1/4 teaspoon black pepper |
1/4 to 1/2 teaspoon sugar (to taste) |
1/4 teaspoon salt |
6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper |
1 tablespoon extra-virgin olive oil |
Directions:
1. Make cucumber tomato water: Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
2. Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
3. If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
4. Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
5. Make tomato herb salad: Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
6. Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
7. Bake fish: Put oven rack in middle position and preheat oven to 500°F.
8. Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
9. Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
10. Serve tomato herb salad on top of fish.
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