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Baked Whitefish With Dill And Tomato-cucumber Relish

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood, Grains		April 1993	1	Servings

INGREDIENTS

		Vegetable oil
1		Whitefish, cut into 2
		fillets
		fatty portions
		trimmedalong center
		and flap edges 4-
		to 4 1/2-pound
3	c	Coarsely chopped fresh dill
		about six 1/2-ounce
		packages
1		Onion, coarsely chopped
1	t	Coarse kosher salt
1/4	t	Ground pepper
6	T	White vinegar
4	c	Diced peeled seeded
		cucumber about 4
2	lb	Plum tomatoes, about 12
		large
		seeded chopped
1/2	c	Chopped fresh dill
1/4	c	White vinegar
4	t	Coarse kosher salt
		Fresh dill sprigs

INSTRUCTIONS

For fish:  Line heavy baking sheet with foil; brush with oil. Arrange
fish skin  side down on foil. Finely chop dill and onion in processor.
Sprinkle  each fillet with half of salt and pepper. Press dill mixture
firmly  over. Pour vinegar evenly over. Cover and chill overnight,
basting  occasionally with juices.  Position rack in center of oven and
preheat to 375F. Uncover fish and  bake until just cooked through,
about 25 minutes. Let stand at room  temperature 30 minutes. Cover and
chill at least 2 hours and up to 2  days.  For Relish:  Combine first 5
ingredients in medium bowl. Let stand 3 hours,  stirring occasionally.
Season with pepper.  Scrape most of dill off fish. Cut crosswise into
12 portions; trim  neatly. Slide spatula under each, separating from
skin. Arrange fish  on plates. Drain relish and spoon over. Garnish
with dill sprigs.  Serves 12.  Bon Appetit April 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 685 Calories From Fat: 194 Total Fat: 22.4g Cholesterol: 5.6mg Sodium: 9946.6mg Potassium: 6556.1mg Carbohydrates: 123.1g Fiber: 27.8g Sugar: 8.9g Protein: 41.7g