Charred Okra, Peach & Heirloom Tomato Salad with Spiced Black Cod

Charred Okra, Peach & Heirloom Tomato Salad

High, dry heat chars the okra while keeping it firm rather than slippery. Sweet fruit, sharp vinegar, and generous herbs balance the smoky vegetables and rich fish.

Ingredients

• 12 oz small, tender okra pods
• 2 ripe but firm yellow peaches, cut into wedges
• 1½ lb heirloom tomatoes, cut into irregular wedges
• 1 ear sweet corn, kernels cut from the cob, optional
• 1 small shallot, thinly sliced
• ½ cup loosely packed mint leaves, larger leaves torn
• ½ cup loosely packed flat-leaf parsley leaves and tender stems, roughly chopped
• 1 tbsp toasted sesame seeds
• 3 tbsp extra-virgin olive oil, divided
• 1½ tbsp sherry vinegar
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Combine the shallot with the sherry vinegar and a pinch of the salt. Let stand for 10 minutes to soften its bite.
2. Heat an outdoor grill to medium-high, about 450°F. Wash the okra, dry thoroughly, and halve lengthwise, trimming only the tough stem tips so the halves remain intact.
3. Toss the okra with 1 tablespoon olive oil and the remaining salt. Grill cut-side down for 3–4 minutes, then turn and cook for 2–3 minutes more, until boldly charred in patches but still holding its shape. Move individual pieces away from flare-ups rather than letting them burn uniformly black.
4. Transfer the okra to a tray and let cool until warm rather than hot. If using corn, use the tender kernels raw, or briefly grill the cob before cutting off the kernels.
5. Whisk the remaining 2 tablespoons olive oil and the pepper into the shallot-vinegar mixture.
6. Just before serving, gently toss the tomatoes, peaches, optional corn, and warm okra with the dressing. Fold in most of the herbs, taste for salt and acidity, and finish with the remaining herbs and sesame seeds.

Notes

• Without an outdoor grill, broil the lightly oiled okra on a metal sheet pan 4–6 inches from the element for 6–9 minutes, turning once and watching closely.
• Use peaches that yield slightly to pressure but still slice cleanly. Very soft fruit will collapse when tossed.
• Dress immediately before serving so the tomatoes retain their shape and the herbs stay lively.

Spiced Roasted Black Cod

Black cod's rich flesh stays succulent under high heat. A restrained, earthy spice coating complements the salad's char without obscuring the peaches and tomatoes.

Ingredients

• 4 pieces skin-on black cod (sablefish) fillets, about 6 oz each, pin bones removed
• 1 tbsp extra-virgin olive oil
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ⅛ tsp cayenne pepper
• ¾ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 lemon, cut into wedges

Instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment.
2. Pat the fish dry. Mix the coriander, cumin, paprika, cayenne, salt, and black pepper. Rub the fillets with olive oil, then distribute the spice mixture over their flesh sides.
3. Place the fish skin-side down on the prepared sheet, leaving space between portions. Roast for 10–15 minutes, depending on thickness, until the flesh separates into moist flakes and the thickest part reaches 145°F on an instant-read thermometer.
4. Let stand for 2 minutes, then lift each fillet with a wide spatula. Serve with lemon wedges for a fresh squeeze at the table.

Notes

• Start checking thin portions after 8 minutes; black cod varies considerably in thickness.
• This roasting method produces tender skin rather than crisp skin.

Overall Timing / Workflow

Prep the salad first, then cook the okra and fish close together so the fish reaches the table hot and the salad stays fresh.

Instructions

1. 0:00 — Heat the oven and grill. Slice the shallot and soak it in vinegar; prepare the herbs, tomatoes, peaches, and optional corn.
2. 0:15 — Dry, halve, and oil the okra. Pat the fish dry and coat it with oil and spices.
3. 0:20 — Put the fish in the oven and grill the okra. Let the cooked okra cool briefly while checking the fish for doneness.
4. 0:30 — Finish the dressing and gently toss the salad. Rest the fish briefly, then plate and serve.
5. If using the oven broiler for the okra, broil it first, then switch the oven to 425°F and roast the fish while the okra cools.

Plating

A loose, layered salad preserves the contrasting shapes and keeps the charred okra visible rather than buried in tomato juice.

Instructions

1. Arrange the salad in shallow bowls or on a broad platter, alternating peach and tomato wedges with okra halves, some cut-side up.
2. Scatter the reserved herbs and sesame seeds over the top and spoon over any remaining dressing sparingly.
3. Serve the black cod beside the salad on individual plates, or on a separate warm platter, with lemon wedges alongside.

Leftover Path

Separate storage protects the fish from the acidic salad and gives the delicate fruit and herbs the best chance of retaining their texture.

Instructions

1. Refrigerate the fish and salad separately in covered containers within 2 hours of cooking. Eat the dressed salad within 1 day and the fish within 2 days for best quality.
2. For a cold lunch, flake the chilled cod over the leftover salad and add fresh herbs and a squeeze of lemon. Let excess salad liquid drain away first.
3. To serve the fish hot, place it in a covered baking dish with a splash of water and warm in a 300°F oven until it reaches 165°F, checking early to avoid unnecessary drying.

Notes

• If planning for leftovers, reserve some salad ingredients undressed and keep the herbs separate.