Seared Haddock and Tomato Cucumber Salad

Perfect for a quick and easy summer night, using the best the season has to offer. Use your favorite herbs or what you have on hand.

Serves 4

1½ lb. boneless skinless haddock fillets, cut into 4 pieces

Kosher salt and freshly ground black pepper

5 Tbs. extra virgin olive oil

2 Tbs. unsalted butter

1 clove garlic, smashed

2 Tbs. red wine vinegar

¼ cup chopped fresh herbs, such as parsley, dill, mint, oregano

2 medium tomatoes, cut into wedges

1 small English cucumber, halved lengthwise and thinly sliced

½ red onion, thinly sliced

Fresh dark rye bread, for serving

Season the fish with salt and pepper. In a large nonstick skillet over medium high heat, melt the butter with 2 Tbs. olive oil and the garlic until the foaming subsides. Add the fish and cook until golden brown, about 3 minutes. Flip and cook until cooked through, about 3 minutes more.

Meanwhile, whisk together the remaining oil, the vinegar, and the herbs. Toss in the tomatoes, cucumbers, and onion. Season to taste with salt and pepper.

Serve the fish with salad and a chunk of dark rye bread.