Cookin' with Cukes

A few days ago I mentioned a recipe from the French cookbook I had acquired and promised I'd tell you how it worked out. I list the recipe below (it's super-simple) and tell you that if you've never considered cooking a cucumber before, you should try it. They turn out kind of like zucchini, but lighter and more refreshing. This is a delightful dish.

You will need:

4 oz seabass per person
1/2 teaspoon butter
1 1/2 teaspoons olive oil
Flour to dredge (I used whole wheat pastry flour)
1 cucumber (I used English, but that's not necessary) per person
1 tomato per person
A few slices polenta per person

First, cut your cucumber up into segments about 3 inches long. Then take an apple corer and core out the seeds. Chop the cucumber into rings (see picture). In a colander, generously douse cucumber in salt. Leave to drain for 15 minutes. Then rinse the cucumbers well with cold water and pat them dry really well.

At this stage, start grilling your polenta slices on high. Spritz them with olive oil and seasoning if desired.

In a large saute pan, put the 1/2 teaspoon oil and butter into the pan and cook the cucumbers on high for two minutes. Turn the cucumbers, attach a tight fitting lid, turn the heat down to medium and allow to cook for nine minutes.

Take the cukes out of the pan and keep warm. Add the rest of the oil and allow it to get hot. Lightly dredge the seabass fillets in flour and drop them into the pan. Sear them on each side for about four minutes. Be careful when turning, as the fish will flake.

Lay out your polenta slices, top with the seabass. Arrange the sauteed cucumbers around both, and top with the diced tomato.