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.
Serves: 6
INGREDIENTS
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 (we used tarakihi)
sea salt and ground pepper
olive oil and butter for cooking
2 cups thick plain yoghurt
METHOD
Pistachio Salsa: Whisk all the ingredients except the pistachios and herbs together in a bowl. Stir in the pistachios and herbs just before serving.
To cook and serve: 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 butter. When sizzling, cook the fish until golden on both sides and just cooked through. Do this in batches if needed.
Divide the yoghurt between plates and spread with the back of a spoon. Top with the fish and spoon over the salsa.
DRINKS MATCH: Wow! If the lightning strike of lemongrass and apple doesn't awe you instantly, then the burst of basil, passionfruit and lime in the Tiki North Canterbury Sauvignon Blanc 2021 ($23) will do the job nicely. Clean and stacked with green herbs and ripe citrus, it’s beyond perfect with this punchy pesce recipe. tikiwine.com
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!