Grilled Black Cod with Cucumbers & Ginger
At their best during the early to mid-summer months, cucumbers are refreshingly juicy and mild in flavor. Here, they’re combined with red onion and pickled ginger to create a crunchy salad that’s served atop grilled black cod.
- 2 English or Japanese cucumbers, thinly sliced
- 1 cup thinly sliced red onion
- 2 tsp. salt
- 3 Tbs. chopped pickled ginger
- 1 Tbs. rice vinegar
- 3 Tbs. canola oil, plus extra for greasing
- 4 black cod fillets, about 1 1/2 lb. total
- 1/2 tsp. freshly ground pepper
Prepare a charcoal or gas grill for direct grilling over high heat, or use a stovetop grill pan.
In a bowl, combine the cucumbers and onion and 1 1/2 tsp. of the salt. Let stand for 15 minutes. Stir in the ginger, vinegar and 2 Tbs. of the canola oil. Set aside.
Brush the fish fillets on both sides with the remaining 1 Tbs. oil. Sprinkle on both sides with the remaining 1/2 tsp. salt and the pepper. Oil the grill rack. If using a stovetop grill pan, set the pan over high heat and brush with oil.
Place the fish, skin side down, over the fire or on the pan and grill, turning once, until just opaque throughout, about 8 minutes total. Transfer the fish to a platter and top with the cucumber salad. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).