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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.