Steamed Cod or Sea Bass Salad With Red Peppers, Cilantro and Mint

By Martha Rose Shulman

Published November 30, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(43)
Comments
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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.

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Ingredients

Yield:6 servings

  • 2 pounds Pacific cod or Pacific sea bass fillets

  • 1 bunch cilantro, cleaned and chopped

  • ¼ cup chopped fresh mint

  • 2 tablespoons chopped chives

  • 1 to 2 garlic cloves, to taste

  • Salt

  • freshly ground pepper

  • ½ teaspoon cumin seeds, lightly toasted and ground

  • ¼ cup freshly squeezed lemon juice

  • ¼ cup extra virgin olive oil

  • 1 large red pepper, cut in ¼-inch dice

  • ¼ cup pitted imported black olive

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

4 grams carbs; 70 milligrams cholesterol; 211 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 503 milligrams sodium; 27 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Tip

  • Advance preparation: The salad will hold for a few hours in the refrigerator.

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Ratings

4 out of 5
43 user ratings
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Comments

Phyllis

Based on where the lemon juice appears in the list of ingredients, it forms part of the dressing, before adding the olive oil. The chives would go with the other herbs.

n.w.

I substituted some Peppadew peppers from the deli for the whole red pepper, and the dish was delicious. This added just a touch of tangy sweetness.

Phyllis

Based on where the lemon juice appears in the list of ingredients, it forms part of the dressing, before adding the olive oil. The chives would go with the other herbs.

Katie

I can't find the spot where it tells you what to do with the lemon juice? And the chives?

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