- 2 1/2 cups peeled, seeded, diced tomatoes (from about 1 1/2 pounds)
- 1 cup peeled, seeded, diced cucumber
- 2 tablespoons minced shallot
- 2 tablespoons chopped fresh mint leaves
- 2 teaspoons turbinado sugar
- 1 teaspoon salt, plus more for seasoning
- 3/4 teaspoon freshly ground black pepper, plus more for seasoning
- 4 tablespoons malt vinegar
- 1/2 cup plus 2 tablespoons extra virgin olive oil, plus more for garnish
- 2 pounds cod or snapper fillets, cut into 6 portions
- 1/4 cup vegetable oil, or as needed for cooking
- 1/2 teaspoon unsalted butter
- Sea salt, to taste
- Combine tomatoes, cucumber, shallot, mint, sugar, salt, pepper, and vinegar in a small bowl. Whisk in olive oil and set aside at room temperature at least one hour before serving.
- Pat fish dry with paper towels and season with salt and pepper. Heat 2 tablespoons vegetable oil in a 12-inch or larger saute pan over medium-high heat. Add fish to pan (in batches if necessary) and cook for 3 to 4 minutes per side until nicely browned and cooked through. Just before removing from pan, add butter and cook for an additional 30 seconds until butter almost browns; the fish should flake easily when pressed. Repeat with remaining fish, adding more vegetable oil and butter to saute pan as needed. Garnish with sea salt.
- Serve immediately with spoonfuls of vinaigrette over the top and drizzled with more olive oil, as desired.
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