• Ingredients: 23
  • Serves: 6
  • Prep: 35 min
  • Bake: 1 1/4 hr

Fish with curried cucumber tomato water and tomato herb salad with mild white-fleshed fish fillets such as flounder, sea bass, or snapper, extra-virgin olive oil. To make this fish with curried cucumber tomato water and tomato herb salad for 6 persons you will need 35 min for preaparation and 1 1/4 hr for baking.


For cucumber tomato water

For tomato herb salad

For fish

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer


Make cucumber tomato water:

  1. Step 1 Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.

    For this step you will need

  2. Step 2 If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup.
  3. Step 3 Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.

    For this step you will need

Make tomato herb salad:

  1. Step 4 Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.

    For this step you will need

  2. Step 5 Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.

    For this step you will need

Bake fish:

  1. Step 6 Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.

Nutrition information

Calories 231 Carbohydrates 7 g (2%)
Fat 8 g (12%) Protein 35 g (71%)
Saturated Fat 2 g (8%) Sodium 290 mg (12%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 4 g Cholesterol 85 mg (28%)