Steamed Cod or Sea Bass Salad With Red Peppers, Cilantro and Mint

• 2 pounds Pacific cod or Pacific sea bass fillets
• 1 bunch cilantro, cleaned and chopped
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped chives
• 1 to 2 garlic cloves, to taste
• Salt
• freshly ground pepper
• 1/2 teaspoon cumin seeds, lightly toasted and ground
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 1 large red pepper, cut in 1/4-inch dice
• 1/4 cup pitted imported black olive

1. Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork.
2. Remove from the heat and transfer to a colander set in the sink.
3. Allow to cool, then remove any bones and transfer to a large bowl.
4. Toss with half the chopped herbs.
5. Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste.
6. Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
7. Toss the fish with the dressing, the red pepper and the olives.
8. Taste and adjust seasoning.
9. Add the remaining cilantro and mint shortly before serving and toss together.

bass fillets, cilantro, fresh mint, chives, garlic, salt, freshly ground pepper, cumin seeds, freshly squeezed lemon juice, extra virgin olive oil, red pepper, black olive

Taken from cooking.nytimes.com/recipes/1013953 (may not work)