Seared fish and snap peas with Japanese cucumber slaw and mint oil
Paleo, Gluten Free, Dairy Free, Soy Free
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)
*Rinse cucumber, cut in half lengthwise and thinly slice into ¼-inch half moons.
*Thinly slice olives.
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
*Rinse mint, pick leaves from stem and coarsely chop. Mix with 1 tablespoon oil and a pinch of salt.