Home > Cilantro, Cucumber, Jalapenos, Lime, Mint > Grilling, Finally – Fish with Cucumber Salsa

Grilling, Finally – Fish with Cucumber Salsa

It has been a supremely exciting couple of weeks. My bridal shower sped by in a flash, our new house is finally, starting to feel like a home. Photos are up on the walls, our spices have finally found a new roost in the organizational challenge that is our kitchen. And our first garden is growing by leaps and bounds, some days I feel as though, if I sat outside and watched, I might actually catch a glimpse of the tomatoes inching up the posts that hold them upright. They have grown at least three feet in the last three weeks, maybe it’s all the love in the air.

In addition to sewing our first garden, Dustin and I recently purchased our first grill. Our little webber smokey joe may not measure up size wise to look like the biggest and baddest around, but what it lacks in surface area, it makes up with in ease of use and pure smokey grilling flavor. Since buying the little guy, we have been grilling a few times a week.

Recently we started experimenting with fish on the grill, first a few whole sardines made their way onto the fire and onto our plates. Spurred by this “tiny” fish success Dustin and I ventured to whole foods to try a fresh catch. when we arrived we were a bit overwhelmed by the choices (and a bit by the prices as well.) I knew that I wanted to pair the fish with a cucumber salsa I saw in Bon Apetit’s June 2012 issue – we had just received a gorgeous gaggle of hot house cucumbers in our first CSA allotment of the season, and the magazine had auspiciously featured them in their “Four Chefs One Ingredient” challenge, I took this as a sign.

Getting back to the market, I asked the fishmonger which fish he might pair with a cucumber salsa. “Cucumber salsa?” he remarked quizzically, something told me this might not be standard fare for fish but I was determined it would work, and he tried to keep an open mind as we walked through potential foils for said salsa.

Initially I had thought a tuna steak would pair nicely, but not only was the tuna obscenely expensive, but it just didn’t look quite as nice as its neighbors. Salmon was on sale and in season, but the fishmonger and I agreed it might be a bit, how shall we say this, odd, with cold cucumbers. We moved on, US caught mahi mahi was a strong contender, and I was ready to put in my chips when a man in rubberized overalls laid a vision of a fillet down before me. “What’s that?” I asked my new fish friend, whose patience with me was astounding, “Mackerel,” he replied. I asked him his thoughts on the mackerel with salsa, he paused, smiled, and replied that he thought it was a “real winner.” I was sold.

As it turns out, my fishmonger friend was right on the money. Not only does the mackerel pair well with the salsa from a textural perspective, but the slightly oily flavor of the fish stands up to the fresh zing of the salsa. These are nice together with a side of grilled veggies or grill roasted new potatoes. Dustin and I mused that, with the addition of some nice shredded cabbage and a zingy crema, the grilled fish and salsa would make for some excellent fish tacos. Leftover salsa can be used in a myriad of ways, but one worth mentioning is that the salsa is quite close to a cucumber gazpacho, in fact, with the addition of some nice olive oil, a slight splash of water, and a tad more lime, the salsa leftovers may be transformed into a nice (spicy) cold soup for lunch the following day.

Fish with Cucumber Salsa (From Bon Apetit)

1/2 C Finely Diced Red Onion
2 C Finely Diced Peeled Cucumber
1/4 C Chopped Cilantro
1/4 C Chopped Mint
1 Jalapeno, With Seeds, Finely Minced
3 TBSP Fresh Lime Juice
1 TBSP Vegetable Oil

Mix first five ingredients in a medium bowl. Stir in lime juice and oil. Season to taste with kosher salt, freshly ground black pepper, and more lime juice, if desired.

Set salsa aside and allow flavors to meld while you prepare the fish.

I didn’t specify a size or type of fish above because, really, a whole slew of fish would go nicely, pick a slightly oily and fairly flavorful fillet that looks fresh and will hold up to grilling. For grilling I prefer my fillets with skin on, but obviously with some fish, like tuna, this is not an option. The salsa in this recipe will easily provide for up to three pounds of fish, and, if you plan to make less fish, I think its highly unlikely that the cucumbery leftovers will go to waste.

Preparing the fish is quite simple. Run your fingers down the centerline to check for pin bones. Remove any pin bones with fish tweezers. Rub remaining fish with a very light coating of canola or other flavor neutral oil. Sprinkle with kosher salt and some good cracks of pepper.

Grill over high heat about 3-5 mins per side (depending on the thickness of the fillets, ours took about four mins per side and came out perfectly cooked.)

I like to serve my grilled fish with some grilled citrus, grilling lemons and limes mellows the flavor and allows it to zest up the fish (also great with grilled veggies like broccoli or zucchini) without completely overpowering it with acid, to grill the citrus simply slice it in half and place over medium heat on the grill until the flesh bears a slight char.

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