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Three Fishes With Three Herb Salsa

by . Featured in NIGELLA SUMMER
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Introduction

You can take the girl out of the eighties, but you can't quite take the eighties out of the girl. Far be it from me to call for a return to la nouvelle cuisine, but this is a chunky hommage to the seafood medleys of yore. You don't have to adhere to the three-fish rule if you don't want to; you don't even need to use the fish I specify. Any fish will do here, but certainly the coral, deep pink and white-ish mixture specified looks, and tastes, wonderful.

You can take the girl out of the eighties, but you can't quite take the eighties out of the girl. Far be it from me to call for a return to la nouvelle cuisine, but this is a chunky hommage to the seafood medleys of yore. You don't have to adhere to the three-fish rule if you don't want to; you don't even need to use the fish I specify. Any fish will do here, but certainly the coral, deep pink and white-ish mixture specified looks, and tastes, wonderful.

Three Fishes With Three Herb Salsa
Photo by Petrina Tinslay

Ingredients

Serves: 6-8

Metric Cups

For the Fish

  • 2 salmon fillets (approx. 150g / 5oz each)
  • 2 swordfish fillets (approx. 150g / 5oz each)
  • 2 tuna fillets (approx. 150g / 5oz each)
  • 3 tablespoons olive oil (for frying)

For the Three Herb Sauce

  • 125 millilitres extra virgin olive oil
  • zest of 1 lemon
  • juice of ½ lemon
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons capers (preserved in vinegar) drained but not rinsed
  • ½ teaspoon dried oregano
  • ½ teaspoon dried mint
  • salt
  • pepper

For the Fish

  • 2 salmon fillets (approx. 150g / 5oz each)
  • 2 swordfish fillets (approx. 150g / 5oz each)
  • 2 tuna fillets (approx. 150g / 5oz each)
  • 3 tablespoons olive oil (for frying)

For the Three Herb Sauce

  • ½ cup extra virgin olive oil
  • zest of 1 lemon
  • juice of ½ lemon
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons capers (preserved in vinegar) drained but not rinsed
  • ½ teaspoon dried oregano
  • ½ teaspoon dried mint
  • salt
  • pepper

Method

  1. Make your herb sauce by combining everything in a bowl, whisking it together rather like a salad dressing. Leave it to macerate for at least 15 minutes for the flavours to develop.
  2. Cut each fillet of fish into three pieces so that you have longish strips. Fry them in the olive oil beginning with the salmon as it will need the longest, then the swordfish and finally the tuna.
  3. Arrange them on a large flat plate so that the different fish intermingle, and drizzle the herb sauce over the top. Serve the remaining sauce in a bowl alongside.
  1. Make your herb sauce by combining everything in a bowl, whisking it together rather like a salad dressing. Leave it to macerate for at least 15 minutes for the flavours to develop.
  2. Cut each fillet of fish into three pieces so that you have longish strips. Fry them in the olive oil beginning with the salmon as it will need the longest, then the swordfish and finally the tuna.
  3. Arrange them on a large flat plate so that the different fish intermingle, and drizzle the herb sauce over the top. Serve the remaining sauce in a bowl alongside.

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