Seared Fish with Spicy Barbadian Cucumber Relish

Seared Island Fish with Spicy Barbadian Cucumber Relish

Seared Fish with Cucumber Relish I know Spring has only just recently sprung but, in New York City last week, you had to look hard to find any signs of warmth. A few baby pink cherry blossoms ventured bravely from barren branches, but most of the metropolis was still in winter mode. It was so frigid, even swigging soup and tea every few hours couldn’t thaw me out.

It was enough to give me an early yen for summer. So as soon as I returned home, I headed straight for the kitchen, to cook some sunshine back into my bones.

I was testing some recipes for my upcoming class on island cooking when I came up with this dish. My Barbadian friend Ronnie shared with me her recipe for the spicy cucumber relish, which she says is a common condiment on tables throughout the Caribbean. I liked it so much, I served it to the family along with a meaty portion of seared halibut and a drizzle of tangerine vinaigrette, which I also tossed into a salad. The mustard-citrus flavors give just about any grilled protein a bright, tropical twist.

Suddenly, summer doesn’t feel so far off after all.

Serves 4

Spicy Cucumber Relish
Makes 1 cup (serves 4)

1 large cucumber (English or hot house, as desired), peeled
1 – 2 tablespoons Iguana Gold Island Pepper Hot Sauce
1 – 2 limes
1 teaspoon honey or agave syrup
Sea salt and freshly ground black pepper
Handful of fresh mint leaves

Tangerine Vinaigrette
(makes 3/4 cup)

2 tablespoons honey
1/8 cup fresh tangerine juice
1 tablespoon Champagne vinegar or rice vinegar
1 small shallot or garlic clove, minced
1 tablespoon soy sauce
2 teaspoons Dijon mustard
1/2 cup olive or grapeseed oil, or a combination
Kosher salt and freshly ground black pepper

Fish

4 (4 to 6-ounce filets) meaty white-fleshed fish, such as halibut, mahi mahi or cod
Kosher salt and freshly ground black pepper
2 teaspoons grapeseed oil

1. Prepare the Spicy Cucumber Relish: Peel the cucumber and using a fork, serrate with deep lines. Slice thinly. Place in a small bowl. Squeeze the limes over the cucumbers, add the hot sauce and honey to taste, and mix well. Season to taste with salt and pepper, and sprinkle with mint. Cover and keep chilled in the refrigerator until ready to serve.

2. Prepare the Tangerine Vinaigrette: In a medium bowl, whisk together the honey, tangerine juice, vinegar, shallot or garlic, soy sauce and mustard. Whisk in the oil in a slow stream to emulsify. Season to taste with salt and pepper (can be stored in an airtight container in the refrigerator for up to 1 week).

3. Heat a large nonstick skillet on a medium flame until hot. Add the oil and swirl to coat. Pat the fish dry and season generously on both sides with salt and pepper, then add the filets to the pan. Allow to cook undisturbed for about 3 minutes, or until golden. Flip the filets and cook on the other side until done, about 2 more minutes.

4. To serve, place fish on serving plates and top with Spicy Cucumber Relish. Drizzle a little Tangerine Vinaigrette around.

In a tropical mood? Try my Pineapple-Mint Agua Fresca and Fresh Fruit with Chocolate-Coconut Fondue.

Don’t be shy! Enter April’s Artichoke Contest and you could be a winner!

Photo credit: delish.com