Light charcoal fire. Brown pine nuts by heating in oil on skillet over medium-low heat.
When oil is hot, add pine nuts.
Heat, stirring constantly, for 1
minute or until golden brown. (Note:
Be watchful; pine nuts tend to burn
very quickly.) Transfer nuts to
paper towels. Set aside. To saute vegetables: Melt butter
in same skillet. Add cucumber. Saute
over low heat for 10 to 15 minutes,
or until translucent. Add scallions.
Saute for 2 minutes. Remove from
heat. Stir in pine nuts. Keep warm. To grill fish: When charcoal is
gray and hot, lay fish fillets on
grate. Grill for 6 to 8 minutes on
each side, or until the fish is
tender, flaky and translucent. To serve: Season fish with salt
and pepper. Just before serving,
squeeze fresh lemon juice over fish.
Ladle cucumber mixture over fish.
Garnish with extra lemon wedges.
Other Notes
A good loaf of garlic bread, light
tossed salad and a cold beer (or
lemonade) make terrific addition
