Fish With Curried Cucumber Tomato Water And Tomato

Name: Fish With Curried Cucumber Tomato Water And Tomato Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Puree 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
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
Put oven rack in middle position and preheat oven to 500u00b0F.
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.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Fish With Curried Cucumber Tomato Water And Tomato Herb Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish With Curried Cucumber Tomato Water And Tomato Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions