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1
Season the fish with the lemon zest, thyme, and parsley.
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2
Cover, and refrigerate for at least 4 hours.
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3
Take the fish out of the refrigerator 15 minutes before cooking to bring it to room temperature.
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4
Cut a small piece of cucumber, taste it, and decide if it needs to be peeled and seeded (see Summer Market Report, page 119).
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5
If necessary, slice the cucumbers in half lengthwise and scoop out the seeds.
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6
Cut the cucumbers into thin crosswise slices, on the diagonal.
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7
Toss the cucumbers with 1 teaspoon salt, and let sit 10 minutes.
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8
Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and darken slightly.
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9
Use a mortar and pestle to crush them coarsely.
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10
Drain the cucumbers for a few minutes, and then pat them dry with paper towels.
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11
Toss the cucumbers in a bowl with the creme fraiche, garlic, shallot, preserved lemon and juice, cumin, cayenne, and a pinch of pepper.
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12
Taste for balance and seasoning.
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13
The sauce should be assertive and have a nice kick to it.
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14
If not, add more cayenne.
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15
Gently stir in the mint.
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16
Heat a large saute pan over high heat for 2 minutes.
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17
(Depending on the size of your pan, you may need to cook the fish in batches.)
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18
Season the fish with salt and pepper on both sides.
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19
Swirl in the olive oil and wait 1 minute.
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20
Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crispy.
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21
Turn the fish over, lower the heat to medium-low, and cook a couple more minutes, until the snapper is just cooked through.
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22
Be careful not to overcook the fish.
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23
When its done, the fish will begin to flake and separate a little; the center will still be slightly translucent.
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24
Remember, the fish will continue to cook a little more when you take it out of the pan.
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25
Transfer the hot rice to a large warm platter.
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26
Spoon two-thirds of the cucumbers over the rice, and scatter the watercress over both.
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27
Arrange the fish on top, and season with lots of lemon juice and a drizzle of super-good olive oil.
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28
Spoon the remaining cucumbers over the fish, and garnish with the cilantro sprigs.
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29
Bring the chicken stock and 1 1/4 cups water to a boil in a medium pot, and then turn off the heat.
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30
Place the parsley, mint, chives, and cilantro in a blender.
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31
Add 1 cup of the hot liquid, and puree the herbs on medium speed.
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32
Pour in the rest of the liquid slowly, and puree on high speed for almost 2 minutes, until you have a very smooth, very green broth.
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33
Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown.
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34
Pound them with a mortar and pestle.
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35
Quickly rinse out the chicken stock pot and heat it over high heat for 2 minutes.
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36
Add the olive oil, diced fennel and onion, toasted fennel seeds, chile, and 1/2 teaspoon salt.
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37
Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent.
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38
Add the rice, 1 teaspoon salt, and a pinch of pepper.
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39
Stir well to coat the rice with the oil and vegetables.
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40
Add the herb broth and 1/2 teaspoon salt.
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41
Bring to a boil, and reduce the heat to a low simmer.
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42
Add the butter, cover, and cook the rice 15 to 20 minutes, until tender.
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43
Turn off the heat, and leave the rice covered for 5 minutes.
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44
Fluff the rice with a fork and taste for seasoning.
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45
Season the fish with the lemon zest and herbs at least 4 hours before serving.
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46
You can make the green rice ahead and rewarm it in the oven.
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47
For the cucumbers in creme fraiche, you can mix the creme fraiche with all the seasonings except the mint ahead of time.
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48
Just before serving, salt the cucumbers and toss them with the creme fraiche mixture and mint.
