Lunch: Fish with Gingery Cucumber Salad

Recipe by Woman's Day Kitchen This light and healthy meal is low in calories, but isn't short on flavor.

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Ingredients

2 tbsp. rice vinegar
1 tbsp. grated ginger
2 tbsp. olive oil
1 tsp. olive oil
Kosher salt and pepper
1 bunch radishes
1 small seedless cucumber
4 oz. snow peas
1/2 small sweet onion
4 piece skinless white fish fillet (cod, tilapia, bass)
1/4 c. thinly sliced fresh mint

Instructions

In a large bowl, whisk together the vinegar, ginger, 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Add the radishes, cucumber, snow peas, and onion and toss to combine.
Heat the remaining tsp oil in a large nonstick skillet over medium heat. Season the fish with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Fold the mint into the cucumber-radish salad and serve with the fish.

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