STEAMED COD OR SEA BASS SALAD WITH RED PEPPERS, CILANTRO AND MINT
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.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 1 gram, TransFat 0 grams
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