This recipe has its basis in a recipe for Portuguese marinated scallops from an article called "Provincetown's Yankee-Portuguese Flavor" published in Gourmet magazine way back in the '80s. The original called for raw scallops; I always make it with cooked cod. I love the sharp, tangy flavors, here I have Asianized them with soy, scallions and sesame oil. —creamtea
For the Marinated Fish
fresh fillet of cod or other light, firm-fleshed fish (see headnote above), pin bones removed
juice of 2 limes
good-quality soy sauce
fresh Fresno or Jalapeno chili, or to taste, minced
1 to 2 teaspoons
small cloves garlic, smashed and minced
safflower or canola oil
toasted sesame oil
red bell pepper, seeded and diced
English cucumber, diced
For Garnish and Serving
Butter lettuce, washed, spun dry and torn into bite-size pieces
scallions, very thinly sliced, soaked briefly in cool water to remove harshness, drained in a tea strainer or small colander and patted dry
Preheat oven to 350º. Oil well a oven proof dish (Pyrex or other heat-proof glass is fine). Lay the fish filet cut side down, then flip it to oil both sides, drizzle or brush a little extra oil on top (the cut side). Cover with aluminum foil. Bake in preheated oven about 20 minutes or until fish is done and just begins to flake when pierced with a sharp knife. Set aside to cool.
Bring a medium pot of salted water to the boil; have ready a bowl of ice water. Add peas to pot and blanch 30 seconds, remove with a slotted spoon or skimmer to bowl of ice water. Drain.
in a non-reactive bowl, whisk lime juice, soy sauce, ginger, sugar, and garlic. Add oils, whisking. Taste and adjust seasonings.
Just before serving, arrange butter lettuce followed by sugar snap peas in a serving dish. Drain fish mixture and spoon over lettuce. Sprinkle with scallions and toasted sesame seeds, and serve.