Grilled White Fish With Creamy Cucumber Dill Relish hits all the high notes of a classic Savvy recipe. Healthy? ✅ Easy to make? ✅ Looks fancier then it really is? ✅ ✅ And of course, it takes less than 30 minutes. *thank you Rachel Ray for making that a thing*. Today’s recipe is versatile, you can pretty much make any white fish work. I used the Sable Cod from my recent Sitka Salmon Shares box (ps. code WHATSAVVYSAID is still good to save you $$$ if you’d like some sustainable fish of your own & it helps support WSS so I can create more tasty recipes for you!). But enough about that – let’s get into it!
Grilled White Fish With Creamy Cucumber Dill Relish Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
How To Store & Reheat
The grilled white fish with cucumber dill relish will keep in the fridge for 2-3 days. I’d recommend storing them separately in glass containers. When you do reheat the fish, I’d suggest doing it in 30 seconds increments in the microwave. Too much and too long will make it rubbery.
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Grilled White Fish With Creamy Dill Cucumber Relish
The fancy summer delish that is light, healthy and ready in under 30 minutes!
- 4 filets of white fish
- 2 cucumbers
- 1 tbsp champagne vinegar
- 1/2 lemon juiced
- 1/2 tsp garlic powder
- 1 tbsp dill
- 1/2 tsp fresh cracked black pepper
- 2 tbsp olive oil
Rinse and pat your fish dry. This helps remove the fishy taste from your frozen fish.
Heat a large skillet on high*. Add in your 2 tbsp of olive oil.
Season your fish with a dash of salt & pepper. Add them into the hot pan and let them cook for 2 minutes. Then turn the heat down, loosely place a lid on top and cook until the filets register 145F with a meat thermometer.
While your fish is cooking, peel, deseed & dice your cucumber. Peeling & removing the seeds reduces the number of lectins you're getting from your cucumber which can prevent your body from properly absorbing certain minerals & vitamins.
In a small bowl, mix together your cucumber, mayo, champagne vinegar, lemon juice, garlic salt, dill, and black pepper.
Once your fish has reached 145F, remove it from the pan and serve immediately with your creamy dill relish!
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