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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Editor's note: The recipe and introductory text below are from Jasper White's The Summer Shack Cookbook: The Complete Guide to Shore Food. To read Epicurious's review of the cookbook, go to Summer Cooking Guides. This is one of my favorite sauces for grilled seafood, especially swordfish. It is also terrific with salmon, striped bass, halibut, tautog, and other white-fleshed fish suitable for grilling. Think of this recipe as a formula. The ratio of cucumber to the other ingredients is important, but from there you can adapt this sauce to match with different fish or even side dishes. For example, with a Latino or Caribbean dish like Black Beans and Rice, you could substitute fresh lime juice for the lemon juice and add chiles and cilantro. This recipe uses half yogurt and half sour cream, but you could use any combination of the two. Or, for salmon, you might want to use all sour cream, with dill. You could also make a low-calorie sauce using all low-fat yogurt. The first time you make the sauce, if you follow my guidelines but omit the jalapeño and use parsley and chives for the herbs, you will have a basic sauce. After that, you are on your own. The list of possible variations is extensive. For equipment, you will need a stainless steel (or plastic) strainer. Ingredients:
1 1/2 pounds cucumbers (2 large), peeled, halved lengthwise, and seeded |
kosher or sea salt |
1/4 cup minced red onion |
1/2 cup whole-milk yogurt, drained of excess liquid |
1/2 cup sour cream |
2 to 3 tablespoons minced fresh herbs (dill, mint, cilantro, parsley, and/or chives) |
2 teaspoons minced jalapeño chile (optional) |
1 tablespoon fresh lemon juice, or more to taste |
freshly ground black pepper |
Directions:
1. 1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
2. 2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
3. 3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.
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