Created with Sketch. ADD YOUR REVIEW 1 Review
Total Time
2 Hours 20 Mins
Yield
Serves 4
Photo: Leigh Beisch; Styling: Dan Becker

How to Make It

Step 1

Heat vinegar, sugar, salt, and seasonings in a saucepan to boiling, stirring occasionally. Remove from heat; pour into an 8-in. square glass or ceramic baking dish. Let cool.

Step 2

Sprinkle fish with pepper. Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil, then add fish and cook, turning once, until barely cooked through, 3 to 6 minutes. Pull off skin and discard.

Step 3

Transfer fish to pickling mixture, cover, and chill 2 hours; turn fish after 1 hour.

Step 4

Toss arugula with remaining 1 tbsp. oil and 2 tsp. pickling mixture in a large bowl. Arrange on plates. Using a slotted spoon, arrange fish next to salad. Serve with radishes, butter, and bread.

Step 5

Note: Nutritional analysis is per serving.

You May Like

Ratings & Reviews