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Ingredients
⅓ cup olive oil
8 to 10 scallions, trimmed (with most of the green left on), cleaned and minced (1 cup)
6 large garlic cloves, peeled and sliced fine (3 tablespoons)
2 green bell peppers, seeded and cut into ½-inch pieces (2 cups)
2 small zucchini (10 ounces), washed and cut into ½-inch pieces (2 cups)
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
6 plum tomatoes (1 pound), halved, seeded and cut into ½-inch pieces (2 ½ cups)
6 pieces cusk, each about 1 ½ inches thick and weighing about 6 ounces
Nutritional analysis per serving (6 servings)
8 grams carbs; 70 milligrams cholesterol; 292 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 645 milligrams sodium; 34 grams protein; 4 grams 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
- Step 1
Heat the oil until hot, but not smoking, in one or two skillets with lids. Add the scallions and garlic, and saute them for 1 minute. Then add the peppers and zucchini and saute for 1 minute.
- Step 2
Add the salt, pepper and tomato to the skillets, and mix well. Add the pieces of fish into the mixture, completely embedding them in the vegetables. Cover, reduce the heat to low, and cook the fish for about 10 minutes (more or less, depending on the thickness of the fillets). The cusk should be just cooked through; overcooking tends to dry it out.
- Step 3
Serve immediately with the rice and cumin.
Private Notes
Comments
Very good flavors. I made it without the zucchini ( not my husband's favorite) and used fire roasted diced canned tomatoes- worked well!
Really great. Can't do salt, so finished with lemon zest and squeeze of lemon juice.
We were the lucky recipients of fresh caught Cusk this afternoon. We did not have the zucchini or green peppers but made with the plum tomatoes and all else. Excellent and easy. Used a cast iron skillet over grill for cooking the fish in step 2 and served over jasmine rice with cumin. Yum.
What is "the rice" -- is there another recipe that should be linked?