The fancy summer delish that is light, healthy and ready in under 30 minutes!
- 4 filets of white fish
- 2 cucumbers
- 2 tbsp mayo
- 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
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Rinse and pat your fish dry. This helps remove the fishy taste from your frozen fish.
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Heat a large skillet on high*. Add in your 2 tbsp of olive oil.
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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.
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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.
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In a small bowl, mix together your cucumber, mayo, champagne vinegar, lemon juice, garlic salt, dill, and black pepper.
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Once your fish has reached 145F, remove it from the pan and serve immediately with your creamy dill relish!