For shaved zucchini salad novices out there, you are in for a treat! These fresh, citrusy and nutty flavor combinations will explode in your mouth. And paired with buttery black rockfish? Perfect.
- For Black Rockfish:
- 2 (6-8 ounce) black rockfish (black bass) fillets
- Salt and pepper
- 1-2 tablespoons olive oil or butter
- For Zucchini Salad:
- 1 green zucchini
- 1 yellow zucchini squash
- ¼ cup pine nuts, toasted
- 3-4 radishes, sliced
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- ¼ cup chopped parsley
- ¼ cup chives, minced
- ⅓ cup manchego cheese, shaved
- Salt and pepper, to taste
Using a vegetable peeler, peel zucchini in strips lengthwise down to the seeds on each side.
Combine zucchini strips, pine nuts, radishes, and chives, and toss with olive oil, lemon juice and salt & pepper. Garnish with chopped parsley and shaved manchego.
Sear Black Rockfish
Heat oil or butter in a sauté pan over medium-high heat until shimmering.
Season black rockfish with salt & pepper.
Sear black rockfish until colored on each side and cooked through, about 2-3 minutes per side.
Serve the black rockfish with the zucchini salad and garnish the black rockfish with any leftover chives or parsley (or both!)