This weeknight dinner is not fancy, not fussy, and inspired by nothing but the perfection of the pairing. It's full of refreshing flavors and textures, and it's beautiful, too. Coolingly light green limes and cucumbers are made all that much brighter with verdant sparks of dill, cilantro and fennel. Like we said, perfection.
Serves 4 to 6
1 medium whole fish, about 2 1/2 pounds (I used striped bass), cleaned and scaled
1/4 cup freshly squeezed lime juice
1/2 cup olive oil
1/4 cup roughly chopped cilantro
1/2 teaspoon coarsely ground black pepper
1 fennel bulb
1 large red onion
1 large lime, very thinly sliced
1 tablespoon unsalted butter, in small chunks
1 tablespoon Dijon mustard
1. Heat the oven to 325 degrees F. Rinse the fish under cold water and dry well with paper towels.
2. In a large, wide bowl, whisk together the lime juice, olive oil, cilantro, a fewRead More »from Dinner Tonight: Citrusy Roast Fish + Cucumber Salad