At their best during the early to mid-summer months, cucumbers are refreshingly juicy and mild in flavor. Here, they’re combined with red onion and pickled ginger to create a crunchy salad that’s served atop grilled black cod.
Recipe courtesy of Williams-Sonoma
Ingredients
- 2 English or Japanese cucumbers, thinly sliced
- 1 cup thinly sliced red onion
- 2 teaspoons salt
- 3 tablespoons chopped pickled ginger
- 1 tablespoon rice vinegar
- 3 tablespoons canola oil, plus extra for greasing
- 4 black cod fillets, about 1 1/2 pound total
- 1/2 teaspoon freshly gound pepper
Preparation
- 1 Prepare a charcoal or gas grill for direct grilling over high heat, or use a stovetop grill pan.
- 2 In a bowl, combine the cucumbers and onion and 1 1/2 teaspoons of the salt. Let stand for 15 minutes. Stir in the ginger, vinegar and 2 tablespoons of the canola oil. Set aside.
- 3 Brush the fish fillets on both sides with the remaining 1 tablespoon oil. Sprinkle on both sides with the remaining 1/2 teaspoon salt and the pepper. Oil the grill rack. If using a stovetop grill pan, set the pan over high heat and brush with oil.
- 4 Place the fish, skin side down, over the fire or on the pan and grill, turning once, until just opaque throughout, about 8 minutes total.
- 5 Transfer the fish to a platter and top with the cucumber salad. Serve immediately.
