Fish with Gingery Cucumber Salad

1. 1

   In a large bowl, whisk together the vinegar, ginger, 2 tablespoons oil and 1/4 teaspoon each salt and pepper.

2. 2

   Add the radishes, cucumber, snow peas, and onion and toss to combine.

3. 3

   Heat the remaining tsp oil in a large nonstick skillet over medium heat.

4. 4

   Season the fish with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side.

5. 5

   Fold the mint into the cucumber-radish salad and serve with the fish.

No additional tips available.