Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Ivy Manning
Recipe by Cooking Light January 2015

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Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 2 (serving size: 1 fillet and about 1/3 cup cucumber mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place cucumber, shallots, cilantro, mint, lemon juice, Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon sugar in a medium bowl, stirring to combine.

  • Heat a large ovenproof skillet over medium-high heat. Add oil to pan, and swirl to coat. Sprinkle the fillets evenly with remaining 1/8 teaspoon salt and pepper. Add fish to pan, skin side up. Cook 2 minutes; turn over. Place pan in oven, and bake at 425° for 4 minutes or until fish flakes easily when tested with a fork. Serve fillets with the cucumber mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

330 calories; fat 16.7g; saturated fat 2.5g; mono fat 7.6g; poly fat 5.3g; protein 37g; carbohydrates 9g; fiber 1g; cholesterol 90mg; iron 1mg; sodium 474mg; calcium 34mg.
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