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PORGY WITH HERB SALSA RECIPE

2 years ago

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 PORGY WITH TOMATO AND HERB SALSA
This is a beautiful way of serving all kinds of fish fillets, from porgy to sea bass or even cod. The salsa is effectively a warm vinaigrette, so don’t heat it too vigorously. The idea is just to encourage the flavors to mingle so they cut through the fish.
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Servings
MetricUS Imperial
Ingredients
FOR THE TOMATO AND HERB SALSA
Servings
MetricUS Imperial
Ingredients
FOR THE TOMATO AND HERB SALSA
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First make the salsa. Place a small saucepan over low heat and add 3 tablespoons of olive oil. Chop the tomatoes in half and add to the oil. Add the olives, season with salt and pepper, and stir over low heat for 1–2 minutes. Set aside.
  2. Hold the cilantro and basil stalks together and slice down with a sharp knife to shave off the leaves. Discard the stalks, then gently roll the cilantro and basil leaves into a ball and chop. Reserving a little for garnish, add the cilantro and basil to the salsa and stir to combine.
  3. Roll the lemon on a cutting board to soften it and release the juices, then cut in half. Add the juice of one half to the pan, stir, and set the salsa aside to allow the flavors to infuse.
  4. To cook the porgy, heat a heavy-bottomed frying pan over high heat. Meanwhile, slash the skin of the fillets in 2 or 3 places. Add a dash of oil to the pan and, when really hot, add the porgy fillets skin side down. Season with salt and pepper and cook for 2–3 minutes until the fish is dark golden and the skin is crisp. (The flesh should be opaque two-thirds of the way up the fillet.)
  5. Turn the fillets and cook on the other side for 1 minute, basting with the oil in the pan, until just cooked through.
  6. To serve, sit the fish fillets on top of the tomato and herb salsa and sprinkle with the reserved cilantro and basil.
HOW TO CHOP HERBS
  1. Soft herbs, such as basil, parsley, cilantro, and mint, can bruise very easily, so try to make sure you cut them only once. The easiest way to do this is to roll them gently into a ball or cigar shape, and slice along their length. Don’t be tempted to go back over them—unlike rosemary, say, they never have to be cut that fine.

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