Fish with Squash and Indian Seed Pop
Recipe GLPR9149daafa7c030
Delicate white fish fillets seasoned with a fragrant Indian spice toast and served with a vibrant fresh vegetable relish. Cucumbers and summer squash are combined with a cooling yogurt sauce infused with lime, cilantro, and mint, while tempering spices bloom in hot oil to create aromatic seasoning. A light, flavorful dish that balances heat, herbs, and brightness.
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Ingredients
2 medium cucumbers, peeled, seeded, and finely diced
2 medium summer squash, halved, seeded, and finely diced
Kosher salt
Freshly ground black pepper
6 scallions, white and tender green parts only, thinly sliced
1 large jalapeño, seeded and minced
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons extra-virgin olive oil, plus more for grilling
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon black onion seeds (nigella)
4 6-ounce fillets Four 6-ounce skinless grouper or sea bass fillets
Directions
In a small bowl, whisk together the plain yogurt, minced garlic, lime juice, and lime zest. Season with kosher salt and freshly ground black pepper to taste. Set the yogurt sauce aside.
In a medium bowl, combine the diced cucumbers, diced summer squash, sliced scallions, minced jalapeño, minced cilantro, and minced mint. Gently toss together and season lightly with kosher salt and freshly ground black pepper. Set the fresh vegetable relish aside.
Preheat your grill or grill pan to medium-high heat and brush the grates lightly with olive oil to prevent sticking.
Pat the grouper or sea bass fillets dry with paper towels. Brush both sides lightly with olive oil and season with kosher salt and freshly ground black pepper.
Place the fish fillets on the preheated grill, skin-side up. Grill for 5 to 6 minutes without moving until the flesh is opaque and begins to release naturally from the grates. Flip the fillets carefully and continue cooking for another 4 to 5 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Transfer to a serving platter.
Heat the 2 tablespoons of extra-virgin olive oil in a small skillet over medium-high heat. Once the oil shimmers, add the cumin seeds, mustard seeds, and black onion seeds. Toast for 1 to 2 minutes, stirring frequently, until the seeds become fragrant and begin to pop. Be careful not to let them burn. Immediately pour the seeds and hot oil over the grilled fish.
Spread the yogurt sauce on serving plates. Top each plate with a portion of the fresh vegetable relish, then place a grilled fish fillet alongside or on top. Drizzle any remaining spiced oil from the skillet around the plate and serve immediately while the fish is warm and the seed pop is aromatic.
