Fillets with Karengo Salsa
Chef: Louise M. Fawcett
Cooking time: 10
Cooking method: Pan-fry
- 6 fresh fish fillets
- Butter or oil as preferred (for frying)
- 8 tomatoes, finely chopped
- ½ telegraph cucumber, finely chopped
- 1 red onion, finely chopped
- 2 tbsp small capers
- Handful flat parsley leaves
- 2 tbsp Pacific Harvest karengo fronds
- 2 tbsp balsamic vinegar
- 150ml extra virgin olive oil
- 1 tsp dried chilli flakes
- Juice of one lime
- Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.
- Melt butter in a fry pan on a low heat, or heat oil in the fry pan on a medium heat (as preferred). Season the fillets with a little salt and pepper. Once the butter is melted, or the oil is heated (being careful to watch the oil doesn’t get too hot as it will spit), bring the temperature to a medium heat and carefully lay the fish fillets in to the pan. Cook the fillets on both sides, carefully turning once, until the flesh turns just white.
- Serve the fish with a generous helping of the salsa spooned over the fillets.
Cut in to one of the fillets once seared on one side, whilst cooking. Watch for the fillet to begin to turn white in the middle, and remove from the heat as soon as this occurs (the middle can remain slightly translucent). This ensures the fish will remain tender and succulent, and fall apart into medium flakes when eaten.
Salsa recipe and photo provided by Louise M. Fawcett of Pacific Harvest.