Salmon or Cod will work well with this recipe.
12 ounces plum tomatoes, seeded, chopped
1 small cucumber, peeled, seeded, chopped
1 large green bell pepper, chopped
1 cup chopped red onion
1/2 cup chopped fresh parsley
3 large garlic cloves, chopped
2 teaspoons grated lemon peel
1/2 teaspoon cayenne pepper
8 tablespoons olive oil
2 tablespoons fresh lemon juice
6 5- to 6-ounce halibut fillets
All purpose flour
3 large eggs, beaten to blend
Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and
cayenne in large bowl. Mix in 4 tablespoons oil and 2 tablespoons lemon juice.
Season relish with salt and pepper. Let stand at least 15 minutes and up to 30
minutes, stirring occasionally.
Sprinkle fish with salt and pepper. Dust fish all over with flour to coat. Place
eggs in 11x7-inch glass baking dish. Add fish to eggs; turn to coat. Let stand
15 minutes and up to 30 minutes, turning fish occasionally.
Heat 2 tablespoons oil in large
nonstick skillet over medium high heat. Add half of fish with egg coating to
skillet; sauté until coating is golden and fish is just opaque in center, about
5 minutes per side. Transfer fish to plates. Repeat with remaining 2 tablespoons
oil and fish. Top fish with relish.
Makes 4 servings.
Main Course Recipes