-
Prep time
10 minutes
-
Cook time
20 minutes
-
Serves
4
Author Notes
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
Continue After Advertisement
Ingredients
- For the Marinated Fish
-
1 pound
fresh fillet of cod or other light, firm-fleshed fish (see headnote above), pin bones removed
-
juice of 2 limes
-
1 tablespoon
good-quality soy sauce
-
1/2
fresh Fresno or Jalapeno chili, or to taste, minced
-
2 teaspoons
organic sugar
-
1 to 2 teaspoons
freshly-grated ginger
-
2
small cloves garlic, smashed and minced
-
3-4 tablespoons
safflower or canola oil
-
1 teaspoon
toasted sesame oil
-
1
red bell pepper, seeded and diced
-
1/2
English cucumber, diced
- For Garnish and Serving
-
1 head
Butter lettuce, washed, spun dry and torn into bite-size pieces
-
2
scallions, very thinly sliced, soaked briefly in cool water to remove harshness, drained in a tea strainer or small colander and patted dry
-
1 teaspoon
toasted sesame seeds, as garnish
-
1-1/2 cups
, packed, sugar snap peas, tips and strings removed
Directions
-
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.
See what other Food52ers are saying.