Butterfish fillets with a fresh karengo salsa

INGREDIENTS

• 6 butterfish fillets
• Butter or oil as preferred (for frying)

Salsa

• 8 tomatoes, finely chopped
• ½ telegraph cucumber, finely chopped
• 1 red onion, finely chopped
• 2 tbsp small capers
• Handful flat parsley leaves
• 2 tbsp Pacific Harvest karengo fronds
• 2 tbsp balsamic vinegar
• 150ml extra virgin olive oil
• 1 tsp dried chilli flakes
• Juice of one lime

 COOKING METHOD

1. Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.
2. Melt butter in a fry pan on a low heat, or heat oil in the fry pan on a medium heat (as preferred). Season the butterfish fillets with a little salt and pepper. Once the butter is melted, or the oil is heated (being careful to watch the oil doesn’t get too hot as it will spit), bring the temperature to a medium heat and carefully lay the fish fillets in to the pan. Cook the fillets on both sides, carefully turning once, until the flesh turns just white.
3. Serve the butterfish with a generous helping of the salsa spooned over the fillets.

Salsa recipe and photo provided by Louise M. Fawcett of Pacific Harvest.