Cool as a Hot Cucumber.
Until recently, I had never had a cooked cucumber. Somehow I got to be 67 without trying Julia Child’s braised cucumbers, a cucumber kootu from Southern India, or any of many stir fries that use cucumber. It was time to step out of my comfort zone.
Today’s recipe for Seared Cod with Red Bell Pepper, Cucumber, and Mint is another shared by my brother-and-sister in-law, and it includes sautéed cucumber; I love it. The original recipe, from The Best of Fine Cooking, used swordfish but we chose to use cod, and it is a very nice pairing with the sauce. The cucumber, bell pepper, and mint make a great base for a fillet of seared fish.
~ David
Seared Cod with Red Bell Pepper, Cucumber, and Mint
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Ingredients
- 1 medium cucumber, peeled, seeded & diced
- Kosher salt
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 small shallot, minced
- 1 large organic red bell pepper, seeded & diced
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- pinch hot paprika
- pinch ground cinnamon
- freshly ground white pepper, to taste
- 2 tablespoons chopped fresh mint
- 2 tablespoons unsalted butter
- 12 ounces of cod, cut into 2 equal pieces
- mint leaves, for garnish
Instructions
- Toss the diced cucumber with about 1/2 teaspoon salt and let drain in a colander for at least 20 minutes.
- Heat the olive oil in a 12-inch skillet over medium-high heat. Toss in the onion and shallot; cook just until it starts to brown, about 5 minutes. Stir in the cucumber and cook for 3 minutes. Stir in the red bell pepper, vinegar, sugar, hot paprika, cinnamon, salt, and white pepper to taste. Cook until the liquid has evaporated. Add the chopped mint leaves, mix quickly, and transfer to a bowl. Set aside.
- Using the same skillet, melt the butter over medium-high heat. Pat the fish fillets dry then season generously with salt and add them to the skillet skinned side up. Cook until nicely browned on the one side, about 4 minutes. Carefully turn the fish over (cod flakes easily!) and continue cooking until done, about 2-3 minutes longer.
- Transfer the fish pieces to a warm plate and tent with foil. Return the vegetables to the pan to heat through and to absorb any remaining juices. Divide the sauce between two dinner plates, then top with the fish pieces, and garnish with mint leaves. Serve immediately.
- Serves 2.
© 2026 Copyright Cocoa & Lavender
angiesrecipes
October 11, 2025 at 4:19 amI love how flaky the cod has become after searing. Did you use Japanese black cod?
Cocoa & Lavender
October 12, 2025 at 6:49 amThis wasn’t black cod, though it is my favorite fish. It would be an excellent choice for this recipe, Angie.
Mimi Rippee
October 11, 2025 at 6:02 amIt’s beautiful! I’ve never cooked cucumber or radish. I guess I should get out of my comfort zone as well!
Cocoa & Lavender
October 12, 2025 at 6:48 amI’m glad to know I’m not the only one who hasn’t cooked cucumbers, Mimi! I’m glad I tried.
Mad Dog
October 11, 2025 at 6:37 amThat looks delicious and a lovely piece of cod!
Cocoa & Lavender
October 12, 2025 at 6:47 amThanks, Mad Dog — the cod was really nice and moist!
Barb
October 11, 2025 at 7:25 amI’ve never cooked with cucumbers either, but if this tastes as good as it looks it has to be delicious! I would also use cod instead of swordfish, as it’s much healthier.
Cocoa & Lavender
October 12, 2025 at 6:44 amWhile I do like swordfish, Barb, I found its heavy quality a disconnect for the light vegetables.
Carolyne
October 11, 2025 at 8:54 amWow that sounds and looks amazing 😘
Cocoa & Lavender
October 12, 2025 at 6:42 amThanks, Carolyne!
Eha Carr
October 11, 2025 at 2:57 pmHave cooked with cucumbers but do not possess many recipes using such. Absolutely love the cuke and mint promise with the capsicums . . . such an interesting ‘background’ to the fish – another recipe of yours to be kept 🙂 ! Do like your red-and-white artistry on and off the plate!
Cocoa & Lavender
October 12, 2025 at 6:41 amThanks, Eha! It’s very nice, easy, and healthy recipe!
Gerlinde
October 11, 2025 at 3:54 pmThere’s a German dish made with cooked cucumbers that I haven’t had in a long time. I love cod, so I’m eager to try your recipe.
Cocoa & Lavender
October 12, 2025 at 6:41 amIs that recipe on your blog? Gerlinde? I would be curious to know about it.
FEL!X
October 11, 2025 at 6:08 pmSounds nice and tasty!
Peppermint is always a good solution to give a special kick!
Cocoa & Lavender
October 12, 2025 at 6:41 amThank you, Felix. I like all varieties of mint, but I use spearmint for this recipe.
Karen (Back Road Journal)
October 12, 2025 at 7:56 amThis sounds quite nice. Instead of Cod which our fish market usually doesn’t carry, I think I will use grouper.
Cocoa & Lavender
October 14, 2025 at 4:53 pmI would actually prefer grouper, Karen — but the prices for grouper here are ridiculous (especially when much of it comes from México, just è hours away).
Pauline McNee
October 13, 2025 at 1:19 amI love the flavours you have embodied in this dish David. We don’t cook with cod very much here, but I think another white fish, such as snapper or barramundi even would work. I have a recipe for Sweet and Sour chicken which has cooked cucumber in it, and it always surprises me just how delicious it is. Beautiful photo as well. Thanks for sharing this recipe, it is a keeper.
Cocoa & Lavender
October 14, 2025 at 4:52 pmI agree, Pauline — any good white fish would be perfect for this dish. Your sweet and sour chicken sounds really interesting — and with cucumbers! Thanks for your kind comment!
Ben | Havocinthekitchen
October 13, 2025 at 7:51 amOh wow – seared cod with Red Bell Pepper, sauteed vegetables and mint looks fresh, bright, and perfectly balanced – such a beautiful combo!
Cocoa & Lavender
October 14, 2025 at 4:51 pmIt really worked well, Ben. Thanks!
sherry
October 14, 2025 at 12:49 amnope i’ve never had cooked cukes as far as i know, nor cooked with them. But hey why not? I do sometimes cook with lettuce, which can be a bit mindbending until you think yep it’s just a vegetable. Your dish sounds great – i love red capsicum, and i love fish!
Cocoa & Lavender
October 14, 2025 at 4:50 pmI know, the first time I used lettuce as a vegetable it felt odd. But it’s a great one! Thanks, Sherry!
Valentina
October 15, 2025 at 6:37 pmBeautiful, David. I think mint is underused in savory dishes (in the US, anyway), so I love seeing it here, with this delicious fish – and a generous amount, to boot. Perfect. 🙂 ~Valentina
Cocoa & Lavender
October 17, 2025 at 2:19 pmWe have a friend (okay we have several friends) who won’t eat cilantro, so I use mint often in its place. This recipe, however, called for mint! It’s very tasty. I’m so glad you like the recipe, Valentina.
Fran @ G'day Souffle
October 18, 2025 at 6:10 amI’m not a fan of cucumber (for some reason), but I can see that the other flavors such as mint, cinnamon, and hot paprika would either ‘mask’ the cucumber flavor or enhance it (hopefully, the latter)! I’ll have to check out Julia Childs’ recipe!
Evening With A Sandwich
October 19, 2025 at 1:58 pmDavid, this is a beautiful cod dish. I can certainly see how cooked cucumber could be a delightful addition. Appears, I have never had cooked cucumber either (laugh).
Cocoa & Lavender
October 20, 2025 at 10:02 amThanks, Velva. It’s kind of funny how many people haven’t ever cooked a cucumber! Going to look into more of those recipes…
Raymund
October 23, 2025 at 2:48 pmThat sounds so refreshing and unexpected! I’ve never thought of cooking cucumber either, but now I’m really curious to try it, especially with that mix of mint and cod.
Cocoa & Lavender
October 25, 2025 at 6:11 amIt is definitely an unusual combination, Raymund, but quite wonderful.
2pots2cook
October 25, 2025 at 4:25 amSometimes I prepare cucumber stew but my son usually chooses junk food that particular day for lunch so I avoid making it when he is at home. I love the idea of fish laid on cooked vegetables though….
Cocoa & Lavender
October 25, 2025 at 6:06 amI have never heard of a cucumber stew! Interesting!
Frank | Memorie di Angelina
November 1, 2025 at 8:32 amWhat a lovely combination of flavors, David. And such an elegant presentation. A perfect main course for company, I’d think. I do enjoy cucumber, raw or cooked, they have a lovely delicate flavor.
Cocoa & Lavender
November 4, 2025 at 11:04 amThanks, Frank – I need to research more cooked cucumber dishes! Thanks for your kind words about the presentation – it is the exact opposite of the recipe creator…
CC
November 15, 2025 at 11:59 amCooked cucumber? Never even thought of it! The entire recipe sounds intriguing! You have such a wide array of recipes, David! Thanks for sharing them with us!
Cocoa & Lavender
November 16, 2025 at 6:22 amSince publishing this recipe, Cristina, I have run into so many recipes with cooked cucumber. I need to start trying more!
Inger
December 11, 2025 at 6:16 pmI’ve never cooked cucumber either. Love the idea! I’m regularly get over ambitious on canning (pickles, pickle relish) and then I have lots of cucumber to finish!