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Categories:
bass fillets cilantro fresh mint chives garlic salt freshly ground pepper cumin seeds freshly squeezed lemon juice extra-virgin olive oil red pepper black olive
Viewed: 88 - Published at: 8 years agoIngredients
- 2 pounds Pacific cod or Pacific sea bass fillets
- 1 bunch cilantro, cleaned and chopped
- 1/4 cup chopped fresh mint
- 2 tablespoons chopped chives
- 1 to 2 garlic cloves, to taste
- Salt
- freshly ground pepper
- 1/2 teaspoon cumin seeds, lightly toasted and ground
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 large red pepper, cut in 1/4-inch dice
- 1/4 cup pitted imported black olive
Method
- Steam the fish above 1 inch boiling water for 5 to 7 minutes, until the fish pulls apart into large flakes easily when you poke it with a fork.
- Remove from the heat and transfer to a colander set in the sink.
- Allow to cool, then remove any bones and transfer to a large bowl.
- Toss with half the chopped herbs.
- Place the garlic in a mortar and pestle with a generous pinch of salt and mash to a paste.
- Add the cumin, work in the olive oil with the pestle and season to taste with salt and pepper.
- Toss the fish with the dressing, the red pepper and the olives.
- Taste and adjust seasoning.
- Add the remaining cilantro and mint shortly before serving and toss together.
