Sablefish (Black Cod) with Watercress Summer Salad
Light and summery, this herbed sablefish (black cod) is accompanied by a variety of fruits and vegetables!
- 1, 10-12 ounce sablefish (black cod)
- 2 teaspoons fresh parsley, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 teaspoons pink peppercorns, crushed
- 6 tablespoons olive or vegetable oil, extra if needed
- 2 tablespoons fresh squeezed lime juice
- 1 bunch watercress, stems removed
- 2 tablespoons cantaloupe, cut in small balls
- 2 tablespoons cherry tomatoes
- 2 tablespoons jicama, diced
- 3 small cremini mushrooms, whole or halved
Make the marinade in a medium size bowl with 1 tablespoon oil and half of the parsley, thyme and rosemary. Rub over fish and cover. Leave to marinade in the fridge for at least 6 hours or overnight.
Make the vinaigrette in a small cup with the remaining chopped herbs, pink peppercorns, 4 tablespoons oil and 2 tablespoons lime juice. Add salt to taste and mix until well combined. Set aside.
Cook fish + mushrooms
Take the fish out of the marinade. Heat 1 tablespoon oil over medium heat, cook fish for 3 minutes on each side. Remove and set aside.
In the same pan, heat 1 tablespoon oil over medium heat. Cook mushrooms for 2 minutes, add salt and pepper to taste. Remove and set aside.
Arrange the watercress on a serving plate. Place the fish on top, then place the tomatoes, jicama, mushrooms and cantaloupe over the fish and watercress. Pour the vinaigrette evenly on top of the dish. Serve warm.
This recipe can also be viewed on Michaela's blog, Chicago Loves Panini.
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Michaela Neacsu shares her diverse cultural cooking experiences of her household through Chicago Loves Panini. She sees cooking as a means to connect with people of various cultures and perspectives in a vibrant, spellbinding, cosmopolitan Windy City.