Ingredients

1 (1/2-lb) cucumber, peeled and chopped (1 1/2 cups)

1 (1/4-lb) tomato, chopped (3/4 cup)

1/4 teaspoon curry powder (preferably Madras)

1/4 teaspoon salt

For tomato herb salad

• 1 lemon
• 1 lb assorted small heirloom tomatoes, halved (larger ones quartered)
• 1/4 cup loosely packed fresh parsley leaves
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons finely chopped fresh chives
• 1 teaspoon finely chopped fresh lemon balm (optional)
• 1/4 teaspoon black pepper
• 1/4 to 1/2 teaspoon sugar (to taste)
• 1/4 teaspoon salt

For fish

• 6 (5- to 7-oz) mild white-fleshed fish fillets such as flounder, sea bass, or snapper
• 1 tablespoon extra-virgin olive oil

Description

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