2 x 4-6 oz Ocean trout fillets, skin on or off
Roast potatoes and wilted vine ripened tomatoes, to serve
2 ⅔ TBS chopped fresh cilantro leaves
2 ⅔ TBS chopped fresh mint leaves
¾ tsp Bay Leaf Black Pepper Preserved Meyer Lemon Paste
½ tsp crushed garlic
½ tsp grated fresh ginger
¼ tsp chopped medium red chilli (optional)
1 tsp lime or lemon juice
1 tsp canola oil
½ tsp fish sauce
½ tsp sesame oil
Preheat frying pan over moderate heat. Combine in a bowl all ingredients for salsa verde.
Pat fish fillets dry with paper towel and sprinkle with salt on skin side only.
Add oil to pan to lightly grease and cook fish, skin side down for about 4-5 minutes. Turn and cook 1-2 minutes. Lightly sear each side and serve, skin side up with salsa verde drizzled over fish or as a side sauce.
The salsa verde could also be used as a marinade for other seafood (e.g., white fish, shrimp, lobster), chicken, steak or tofu.
Recipe created by cookbook author and food consultant Brigid Treloar for If & When.