Menu One
Market Fish with Pistachio, Herb and Lime Salsa (gf)
The zing of lime, aromatic herbs and chewy pistachios make this a winning salsa that can be used in multiple dishes. Try it with lamb, grilled haloumi, feta and chicken or over barbecued vegetables.
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 (I used tarakihi)
sea salt and ground pepper
olive oil and butter for cooking
2 cups thick plain yoghurt
PISTACHIO SALSA: Whisk all the ingredients except the pistachios and herbs together in a bowl. Stir in the pistachios and herbs just before serving.
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
