Seared fish and snap peas with Japanese cucumber slaw and mint oil

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 520 Calories/Serving

30 Minutes

This fresh summer fish bursts with flavor from a Japanese cucumber and olive slaw that’s spiced with citrusy sumac and tart little beak peppers. Pair it with springy charred snap peas dressed with a mint-infused olive oil.


  • 2 5-ounce fish fillets
  • 1 to 2 red spring onions
  • 2 Japanese cucumbers
  • ¼ cup pitted Kalamata olives
  • 1 lemon
  • ¼ cup little beak peppers
  • ½ teaspoon sumac
  • 2 cups snap peas
  • small bunch mint (¼ ounce)



Sear fish

In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering. Season fish with salt and pepper on both sides. Sear fish, skin side down, until skin is crispy, 5 to 7 minutes. Flip and finish searing until fish is flakey and opaque, about 1 minute. Remove fish from heat. Move on to prep while waiting.


Prep slaw

*Rinse spring onion, cut off root end and green tops to discard and thinly slice.
*Rinse cucumber, cut in half lengthwise and thinly slice into ¼-inch half moons.
*Thinly slice olives.
*Zest lemon.
In a medium bowl, combine onion, cucumber, olives and lemon zest with little beak peppers, sumac, the juice of ½ the lemon and 1 tablespoon oil. Season with salt to taste.


Sear peas, make mint oil

In the same pan, sear snap peas with a pinch of salt until blistered and just tender, 3 to 5 minutes. Meanwhile:
*Rinse mint, pick leaves from stem and coarsely chop. Mix with 1 tablespoon oil and a pinch of salt.


Finish, plate

Season snap peas with the other ½ of lemon juice. Plate alongside fish and top with cucumber slaw. Drizzle with mint oil.

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