Fish with Curried Cucumber Tomato Water and Tomato Herb Salad

Name: Fish with Curried Cucumber Tomato Water and Tomato Herb Salad
Prep time: 4 h 35 min
Cook time: 4 h 35 min
Total time: 4 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 227 grams cucumber, peeled and chopped (1 1/2 cups); 0 teaspoons curry powder (preferably Madras); 2 Tbsps thinly sliced fresh basil; 2 teaspoons finely chopped fresh chives; 59 milliliters loosely packed fresh parsley leaves; 454 grams assorted small heirloom tomatoes, halved (larger ones quartered); 1 lemon; 1 teaspoon finely chopped fresh lemon balm (optional); 1 Tbsp extra-virgin olive oil; 0 teaspoons salt; 0 teaspoons sugar (to taste); 113 grams tomato, chopped (3/4 cup); 850 grams mild white-fleshed fish fillets such as flounder, sea bass, or snapper

Need a gluten free, dairy free, fodmap friendly, and pescatarian main course? Fish with Curried Cucumber Tomato Water and Tomato Herb Salad could be an outstanding recipe to try. One portion of this dish contains roughly 30g of protein, 7g of fat, and a total of 206 calories. This recipe serves 6. A mixture of lemon balm, tomato, curry powder, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

Pure cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.

Ingredients you will need

Curry Powder

Cucumber

Tomato

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Cucumber

Equipment you will use

Paper Towels

Sieve

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.

Equipment you will use

Paper Towels

Sauce Pan

Sieve

Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.

Ingredients you will need

Cucumber

Tomato

Water

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.

Ingredients you will need

Juice

Lemon

Equipment you will use

Knife

Bowl

Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.

Ingredients you will need

Cucumber

Tomato

Juice

Lemon

Water

Equipment you will use

Bowl

Put oven rack in middle position and preheat oven to 500F.

Equipment you will use

Oven

Rinse fish and pat dry.

Ingredients you will need

Fish

Brush fillets all over with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cooking Oil

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.

Equipment you will use

Baking Pan

Oven

Serve tomato herb salad on top of fish.

Ingredients you will need

Tomato

Fish

Equipment

Ingredients

Servings:

0teaspoons

black pepper 227grams

cucumber, peeled and chopped (1 1/2 cups)0teaspoons

curry powder (preferably Madras)2Tbsps

thinly sliced fresh basil 2teaspoons

finely chopped fresh chives 59milliliters

loosely packed fresh parsley leaves 454grams

assorted small heirloom tomatoes, halved (larger ones quartered)1

lemon 1teaspoon

finely chopped fresh lemon balm (optional)1Tbsp

extra-virgin olive oil 0teaspoons

salt 0teaspoons

sugar (to taste)113grams

tomato, chopped (3/4 cup)850grams

mild white-fleshed fish fillets such as flounder, sea bass, or snapper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.