Market Fish with Pistachio, Herb and Lime Salsa
—·New Zealand
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Ingredients
PISTACHIO SALSA
- 2 tablespoons olive oil
- 1 teaspoon honey
- 2 cloves garlic, crushed
- finely grated zest 1 lime
- 2 tablespoons lime juice
- 1 teaspoon sea salt
- ½ cup pistachios, roughly chopped
- ¼ cup packed parsley, finely chopped
- 2 tablespoons finely chopped oregano
TO COOK AND SERVE
- 1 kilogram firm white fish fillets (we used tarakihi)
- sea salt and ground pepper
- olive oil and butter for cooking
- 2 cups thick plain yoghurt
Instructions
3 steps
- 1
Pistachio Salsa - Whisk all the ingredients except the pistachios and herbs together in a bowl. Stir in the pistachios and herbs just before serving.
- 2
To cook and serve - Season the fish on both sides. Heat a little oil in a large frying pan over a medium-high heat and add a knob of butter. When sizzling, cook the fish until golden on both sides and just cooked through. Do this in batches if needed.
- 3
To cook and serve - Divide the yoghurt between plates and spread with the back of a spoon. Top with the fish and spoon over the salsa.
Progress
0 / 3 steps
