Go Back
–+ servings
A close-up of grilled fish fillets served on a fresh salad with corn, edamame, cucumbers, and sliced red chili, as green dressing is being poured over the dish on a white oval plate.
Print Recipe
No ratings yet

White Fish with Asian Inspired Salsa, Fresno Peppers & Green Onion Oil

This white fish is served over a hearty yet refreshing salsa made with edamame, charred corn, and crisp cucumber. It’s all brought together by a zesty garlic-lemon dressing that adds a bright, fresh finish, while the charred corn brings a lovely subtle smokiness. It is protein-packed and absolutely full of flavor.
Prep Time35 minutes
Cook Time5 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: American
Servings: 6 servings

Equipment

  • 1 Large frying pan
  • 1 large mixing bowl
  • 1 small blender or immersion blender
  • 1 fine sieve
  • 1 glass oil dispenser

Ingredients

Green onion Oil (Optional)

  • 25-30 green onions 25 to 30 individual pieces
  • 3/4 cup neutral oil canola, vegetable or grape seed oil

Salsa

  • 2 cups cucumbers chopped into small bite sized cubes
  • 1 cup edamame beans cooked
  • 1 cup niblet corn charred
  • 1/4 cup leeks finely sliced
  • 1 fresno red pepper finely sliced, optional for added spice

Dressing

  • 2 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 garlic clove minced
  • 1 or 2 tbsp ginger root minced
  • 1/4 tsp salt

Haddock Fish

  • 3 large haddock filets cut in half, making 6 pieces total
  • 1 tbsp butter
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds to garnish
  • salt and pepper to taste
  • 1 lemon cut into wedges, for serving

Instructions

  • Prepare the green onion oil: wash the green onions thoroughly and trim off the bottom white bulb, then cut each onion into four pieces.
    In a pot, heat the oil over medium-high heat and add the green onions. Cook them until they start to sizzle and the oil begins to bubble, then reduce the heat to medium and cook for about 5 minutes, making sure the onions do not brown.
    If using a thermometer, keep the temperature below 180 degrees Fahrenheit.
    Once the mixture has cooled for a few minutes, transfer it into a blender and blend on high for about 5 minutes. Alternatively, you can use an immersion blender directly in the pot.
    Finally, strain the mixture through a fine sieve or cheesecloth, pour it into a glass oil dispenser, and store it in the fridge for up to ten days.
    Sammy's tip: the green onion oil tastes better after it has been refrigerated for 24 hours.
    A clear glass bottle with a metal spout and latch contains a small amount of green liquid, sitting on a wooden surface with a plain gray background.
  • Prepare the salsa: in a frying pan set to medium/high heat, add the corn and stir occasionally until the kernels have a char on all sides. Remove from heat and set aside to cool.
    In a bowl, add the cucumbers, cooked edamame beans, cooled corn, leeks and red fresno pepper.
  • Prepare the dressing: begin by whisking all the ingredients together in a small bowl, then pour it over the salsa, season with salt and pepper, and transfer to a serving plate.
  • Cook the fish: start by patting the fillets dry with a paper towel, then cut them in half and season both sides with salt and pepper.
    Heat the butter and sesame oil in a frying pan over medium-high heat.
    Once the butter has melted, add the fish and cook for 2–4 minutes until it starts to brown. Flip and cook on the other side until the fish is golden and flaky, then remove from the heat.
  • To serve: arrange the fillets over the prepared salsa, garnish with sesame seeds, lemon wedges and a generous drizzle of the green onion oil.

Nutrition

Calories: 557kcal | Carbohydrates: 17g | Protein: 79g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 1082mg | Potassium: 1722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 26mg | Calcium: 148mg | Iron: 3mg
QR Code linking back to recipe