| 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 |
md |
Onion; coarsely chopped |
| 1 |
ts |
Coarse kosher salt |
| 1/4 |
ts |
Ground pepper |
| 6 |
tb |
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 |
ts |
Coarse kosher salt |
|
|
Fresh dill sprigs |
INSTRUCTIONS
FISH
RELISH
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
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