Equipment
Ingredients
Main Components
- 910 g pacific cod fillets
- 1 red pepper, diced into 6mm (1/4 inch) pieces
- 40 g pitted black olives
Herbs and Aromatics
- 30 g cilantro, cleaned and chopped
- 15 g mint, chopped
- 9 g chives, chopped
- 2 garlic, minced
Dressing
- 1 g cumin seeds, toasted and ground
- 60 ml lemon juice, freshly squeezed
- 60 ml olive oil
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Steam the fish fillets over boiling water for 5 to 7 minutes until the flesh flakes easily with a fork.
Drain the cooked fish in a colander over the sink and allow it to cool slightly.
Transfer the fish to a large bowl, remove any bones, and flake the meat into bite-sized pieces.
Toss the flaked fish gently with 15g (half) of the chopped cilantro.
In a mortar and pestle, grind the garlic with a pinch of salt until a smooth paste forms.
Incorporate the ground cumin, lemon juice, and olive oil into the garlic paste to complete the dressing.
Pour the dressing over the fish and add the diced red pepper and black olives. Mix well to combine.
Add the remaining cilantro, mint, and chives to the bowl and toss gently before serving.
Chef's Notes
- Ensure your cod is very fresh; its delicate flavor is key to this salad. Look for firm, moist fillets with a clean ocean scent.
- When steaming fish, avoid overcrowding the steamer basket. This allows for even cooking and prevents the fish from becoming waterlogged.
- To toast cumin seeds, gently heat them in a dry skillet over medium heat until fragrant, about 1-2 minutes. This intensifies their flavor before grinding.
- For a more vibrant color and flavor in the dressing, use a high-quality extra virgin olive oil.
- Don't overmix the salad once the herbs are added, as this can bruise them and diminish their freshness.
Storage
Refrigerator: 2 days — Keep in an airtight container; herbs may wilt over time.
Reheating: Serve chilled or at room temperature.
