Fish And Potato Salad; A Hearty Combination For Monsoon

Fusion cuisine blends components from several culinary traditions. These cuisines have contributed to several developments and are not classified by any one specific cooking style. Fusion cuisine, which takes many different forms, is a broad phrase for the blending of different types of cooking. Greek fish salad is a fusion dish that is perfect for monsoons. Delicious warm grilled potatoes and fish are everything you need during rainy evenings. It is a package of nutrition and taste!

Here are some benefits of consuming fish-

Fish is a low-fat, high-protein food that offers several health advantages. More so than any other type of animal protein, white-fleshed fish has the lowest fat content, and oily fish are rich in omega-3 fatty acids, or the "good" fats. Fish play a crucial role in the diet since the human body is unable to produce considerable amounts of these vital nutrients. Additionally, fish has little of the so-called omega-6 fatty acids, which are often present in red meat.

Ingredients

1. 3 large sweet potatoes, peeled and cut into 1 cm (1/2-inch) thick slices or cubed

2. 3 tbsp (45 ml) olive oil

3. 4 fillets tilapia (or other skinless white fish)

4. 2 tbsp (30 ml) lemon juice

5. 2 tbsp (30 ml) mirin

6. 1/2 tsp (2.5 ml) sambal oelek

7. 3 Lebanese cucumbers, and cut into half-slices

8. 1/2 cup (125 ml) arugula

9. 2 tbsp (30 ml) fresh chopped basil

10. grated zest of 1 lemon

11. Salt and pepper

1. Heat the oven to 425 °F (230 °C) with the middle rack in place. Use parchment paper to cover a baking sheet.

2. Toss the sweet potatoes with 2 tbsp (30 ml) of the oil on the baking sheet. Add salt and pepper to taste. The potatoes should be cooked for about 30 minutes, stirring once or twice, or until they are soft and starting to brown. Cool down.

3. In the meantime, brown the fish in the remaining oil (1 tbsp/15ml) in a nonstick skillet until it reaches the desired doneness. Add salt and pepper to taste. Cool it down.

4. Combine the lemon juice, mirin, and sambal oelek in a small bowl.

5. Combine the sweet potatoes, cucumbers, arugula, basil, and lemon zest in a sizable serving dish. Mix thoroughly after drizzling on the dressing. Add the large-pieced, shattered fish on top.