Baked Whitefish with Dill and Tomato Cucumber Relish Recipe
"Marinated in dill and vinegar, whitefish is then baked, cooled, and topped with tomato cucumber relish. Plan ahead to marinate overnight before baking, plus additional chilling time. This is a great meal for hot summer days and may be made up to 2 days in advance...."
INGREDIENTS
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Fish:
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Vegetable oil
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1 (4- to 4 1/2-pound) whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
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3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
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1 medium onion, coarsely chopped
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1 teaspoon coarse salt
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1/4 teaspoon ground pepper
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6 Tablespoons white vinegar
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.
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Relish:
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4 cups diced peeled seeded cucumber (about 4)
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2 pounds plum tomatoes (about 12 large), seeded, chopped
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1/2 cup chopped fresh dill
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1/4 cup white vinegar
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4 teaspoons coarse kosher salt
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Additional fresh dill sprigs for garnish
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