Author Notes
The cucumbers, mint, avocado and cilantro make for a very fresh and summery sauce that is perfect with fish or by itself, as a creamy cold soup. The potatoes are crispy and crunchy on the outside and soft inside. The cumin seeds gives them magical Mexican flavor and they go so well with the sauce. Note: I used Mahi Mahi for this recipe, but you can use any firm white fish or Salmon instead. —Iglika Petrova/Sprig of Thyme
Ingredients
- Avocado Cucumber Sauce
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1 1/2
ripened avocados
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1/2
English cucumber, peeled and chopped
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1
green apple, peeled, cored and chopped
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1
medium size tomatillo, chopped
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1
shallot, minced
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1/2 cup
full fat plain yogurt
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1/2 cup
coconut milk
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1 cup
cilantro leves, loosely packed
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2
limes, juiced
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1 tablespoon
chopped fresh mint
- Pan seared Fish and Fingerling Potatoes
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1 1/2 pounds
Mahi Mahi (or other firm white fish or Salmon)
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1 pound
fingerling potatoes
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1 teaspoon
raw cumin seeds
Directions
- Avocado Cucumber Sauce
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Place all the ingredients in a blender and blend until smooth and creamy (about 2 minutes). Taste and add salt to taste. Set aside if using right away, or refrigerate if using in several hours. You can make the sauce up to 2 days ahead.
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This makes about 3 cups of a sauce. You might have some extra left, which might be used in the next day as a dressing for a salad.
- Pan seared Fish and Fingerling Potatoes
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Preheat the oven to 500 degrees F. While the oven is heating, place a baking dish/sheet to heat. Place the potatoes and cumin in a mixing bowl, add a liberal amount of olive oil (3-4 tablespoons), season with salt and pepper and toss together until the potatoes are nicely coated. Remove the hot baking sheet from the oven (careful, it will be hot!), add the potatoes and spread them around with a spoon. Lower the heat to 425 F and bake for 20-30 minutes, depending on your oven. The potatoes are ready when they are tender on the inside.
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Cut fish filet/s in 4 equal pieces (roughly 4x3"). When potatoes are ready, heat a large non-stick pan over medium-high heat (do not add oil). The pan needs to be very hot. Season the fish on both sides, first with a generous amount of olive oil, then with coarse salt and pepper. Add 2 tablespoons of olive oil to the hot pan and add the fish filets making sure that they are not touching each other. Do not move or constantly flip the fillets, otherwise they not will form a crust. Sear the fish on one side, so that each fillet is cooked 2/3 of the way (watch the thick side of the fish, it will start to change from light pink (or opaque) color to white; this is how you can monitor how cooked the fish is). This will take 2-3 minutes. Then flip the fillets and cook for an additional minute.
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Place each fillet on a plate, add a generous amount of the avocado-cucumber sauce and the warm fingerling potatoes. If desired, add a spoonful of plain Greek yogurt.
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