Hawaiian Snapper with Green Rice and Cucumbers in Crème Fraîche

Name: Hawaiian Snapper with Green Rice and Cucumbers in Crème Fraîche
Ingredients: 6 Hawaiian snapper fillets, 5 to 6 ounces each, skin on; 1 lemon, zested; 1 tablespoon thyme leaves; 2 tablespoons sliced flat-leaf parsley; 3 or 4 Persian cucumbers, just under 1 pound total; 1/2 teaspoon cumin seeds; 3/4 cup crème fraîche; 1/2 teaspoon minced garlic; 2 tablespoons finely diced shallot; 3 tablespoons finely diced preserved lemon (see Sources); 1/2 teaspoon preserved lemon juice; A healthy pinch cayenne pepper; 2 tablespoons sliced mint leaves; 2 tablespoons extra-virgin olive oil; Green rice (recipe follows); 1 bunch watercress, cleaned, tough stems removed; A drizzle super-good extra-virgin olive oil; 6 sprigs cilantro; Kosher salt and freshly ground black pepper; 1 cup chicken stock; 1/2 cup packed flat-leaf parsley leaves; 1/4 cup packed mint leaves; 2 tablespoons minced chives; 1/4 cup packed cilantro leaves; 2 teaspoons fennel seeds; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 3/4 cup finely diced fennel; 3/4 cup finely diced red onion; 1 chile de árbol; 1 1/2 cups white basmati rice

January 24, 2012

Part Indian, somewhat Moroccan, a little bit French, and vaguely Slavic, this dish is a true mutt. Arranged on a bed of vibrant herbed rice and topped with spiced cucumbers, this snapper takes you into a world where hot, sour, sweet, and salty exist harmoniously.

Cooks' Note

Season the fish with the lemon zest and herbs at least 4 hours before serving.<br/>You can make the green rice ahead and rewarm it in the oven. For the cucumbers in crème fraîche, you can mix the crème fraîche with all the seasonings except the mint ahead of time. Just before serving, salt the cucumbers and toss them with the crème fraîche mixture and mint.