What to do with cucumbers? A time honored question. Cukes are more than just for salads or burgers on a Sunday outing. They also make a great sauce, as envisioned in the recipe given: a very simple medley of cucumbers, herbs, lemon juice and sour cream. Just pour the sauce over white fish fillets such as cod, turbot, tilefish, halibut, flounder, grouper, etc. You get the idea. Just coat the fish with the sauce and broil. And, it goes without saying, the sauce is also great over chicken.

This dish is good with potatoes, a vegetable or any grain. This time around we served it with couscous.

BROILED FISH FILLETS WITH CUCUMBER SAUCE

Ingredients:

4 fish fillets (about 1/2 pound each)
1 1/2 teaspoons olive oil
1 teaspoon vinegar
1 tablespoon finely minced chives
1 teaspoon finely grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
1 large shallot, peeled and minced
1 large cucumber, peeled, seeded, and finely chopped
1 teaspoon chopped thyme
2 teaspoons lemon juice
1/3 cup sour cream

Instructions:

  1. Rinse fillets under cold running water and pat dry with paper towels.
  2. In a bowl, combine oil, vinegar, chives, lemon rind, salt and pepper. Place fish in a baking dish. Spread seasoning mixture over both sides of fish. Let stand at least 45 minutes.
  3. Melt the butter in a small saucepan. Sauté the shallot over medium heat until golden. Reduce heat to medium-low.
  4. Broil fish fillets, about 4 minutes per side.
  5. Meanwhile, add cucumber and thyme to shallots. Cook 2 minutes. Add lemon juice and sour cream. Cook for 5 minutes over low heat. Do not allow to boil. Spoon over fish and serve.
    Yield: 4 servings.