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Diced Fish

From Off the Eaten Path: Inspired Recipes for Adventurous Cooks

1 (20-ounce) fillet of a firm-fleshed fish, cut 1-1/4-inch thick
1 teaspoon olive oil
2 tablespoons freshly squeezed lime juice
Salt, to taste
Freshly ground pepper, to taste
1 tablespoon whole black peppercorns

Preheat oven to 400°F. With a very sharp knife, cut fish into eight 1-1/4-inch cubes.

Rub oil over two 12-by-16–inch sheets of aluminum foil. Turn up the edges.

Place half the cubes in the center of each piece of foil. Drizzle with lime juice. Add salt and pepper. Seal packages; bake for 10 minutes.

Remove from foil and use the tip of a paring knife to make small holes for the peppercorns. (Make the holes as they would appear on dice.) Gently press peppercorns into holes.

 

Place your favorite warmed sauce on warm plates and top each plate with two "dice"; serve immediately.

Yields 4 servings.

(Updated: 10/30/08 SN)


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