Red snapper with crunchy cucumber salad
Instructions:
- Crunchy cucumber salad:
- 1 tbsp sesame oil;
- 1 tbsp white vinegar;
- 1⁄2 tsp granulated sugar;
- 1⁄4 tsp each salt and pepper;
- 1 English cucumber (about 12 inches);
- half sweet red pepper, sliced.
- Place fillets on greased or foil-lined rimmed baking sheet. Brush with teriyaki sauce; sprinkle with sesame seeds. Broil until fish flakes easily when tested, about 5 minutes.
- Crunchy cucumber salad: meanwhile, in bowl, whisk together oil, vinegar, sugar, salt and pepper. Cut unpeeled cucumber in half lengthwise; remove any seeds with small spoon. Slice crosswise as thinly as possible to make about 4 cups. Add to bowl along with red pepper; toss to coat. Serve with fish.