Thai Fish Fillets with Cucumber Salsa

Let's file this dinner time recipe under ridiculously easy.


Have you ever had Cucumber Salsa?  Homemade Cucumber Salsa is a-may-zing!  Pair that with some fish and you have a meal fit for Lent, or any other time of year.

This particular recipe has a bit of a Thai bent to it.  Given that Thai is a popular type of food nowadays, I thought this might peak your interest.

This is a freezer meal that you can easily prep ahead of time.  Thaw during the day.  Put in the oven when you get home from work or are ready to make dinner.

Thai Fish Fillets with Cucumber Salsa

Fish and Marinade
1 T peeled fresh ginger root, finely chopped - if you can't use fresh, substitute 1 t ground ginger
2 T sesame oil - olive oil works in a pinch, but the sesame oil has great flavor
1 T fresh snipped cilantro
1/4 t salt
1/4 t ground black pepper
4-6 fish fillets - tilapia, salmon, orange roughy

Salsa
1 C cucumber, seeded and coarsely chopped
1-2 Roma tomatoes, seeded and coarsely chopped
1-2 garlic cloves, pressed
2 T olive or grapeseed oil
3 T white vinegar
1/4 t sugar
Pinch of salt

Finely chop ginger root. Combine ginger, sesame oil, cilantro, salt and pepper in bowl.  Mix well.  Place fish in ziploc bag and add marinade. Freeze for later.  If you plan to make the same day, allow to marinate 30 minutes.

To make salsa, cut cucumber in sections and remove seeds.  Coarsely chop with a knife.  You want it to be somewhat chunky.  Cut tomatoes in half and remove seeds.  Coarsely chop. Add cucumbers and tomatoes to mixing bowl.  Press garlic into bowl.  Add oil, vinegar, sugar and salt.  Mix well.  

To bake, preheat oven to 400.  Remove fish from ziploc bag.  Discard marinade.  Place fish in 9x13 baker.  Bake 15-20 minutes or until fish flakes easily with a fork.

Serve salsa with fish.

Note:  Salsa can be made ahead of time and stored in refrigerator for a couple days.

Enjoy!