fish with curried cucumber tomato water and tomato herb salad

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Servs: 6   Prep:

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  • add   <b>For cucumber tomato water</b><br> 1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)<br> 1 (1/4-lb) tomato, chopped (3/4 cup)<br> 1/4 teaspoon curry powder (preferably Madras)<br> 1/4 teaspoon salt<p><b>For tomato herb salad</b><br> 1 lemon

Instructions

  1. Make cucumber tomato water:
  2. Purée cucumber, tomato, curry powder, and salt in a blender until smooth, about 30 seconds.
  3. Line a fine-mesh sieve with a dampened paper towel and set over a large glass measure, then transfer cucumber mixture to sieve and let drain until liquid measures 2/3 cup, about 20 minutes.
  4. If liquid measures less than 2/3 cup, gently squeeze paper towel over sieve until liquid totals 2/3 cup. Discard solids and transfer liquid to a 2- to 3-quart saucepan.
  5. Boil cucumber tomato water until reduced to about 1/3 cup, then remove from heat and cool to room temperature, about 30 minutes.
  6. Make tomato herb salad:
  7. Cut peel, including all white pith, from lemon with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then chop segments, reserving juice in a cup.
  8. Gently toss lemon segments and reserved juice with remaining salad ingredients in a large bowl. Stir in cooled cucumber tomato water.
  9. Bake fish:
  10. Put oven rack in middle position and preheat oven to 500°F.
  11. Rinse fish and pat dry. Brush fillets all over with oil and season with salt and pepper.
  12. Bake fillets in 1 layer in a lightly oiled shallow baking pan until just cooked through, 4 to 8 minutes, depending on thickness of fillets.
  13. Serve tomato herb salad on top of fish.

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