This zingy sauce is version of salsa verde. It's lovely whizzed up to a silken green cream in a liquidiser, and equally good served chunky. The choice is yours.
Woolies Dorado Steaks with a Zingy Sauce of Capers, Herbs, Olives and Anchovies
4 x 150 g fresh dorado steaks
salt and freshly milled black pepper
4 tsp (20 ml) butter
2 Tbsp (30 ml) olive oil
For the sauce:
1 Tbsp (15 ml) capers
2-3 anchovy fillets, to taste
3 Tbsp (45 ml) chopped fresh parsley
3 Tbsp (45 ml) chopped fresh mint (or coriander, or rocket, or a combination)
2 cloves fresh garlic, peeled and sliced
3 Tbsp (45 ml) green olives, pitted
3 Tbsp (45 ml) freshly squeezed lemon juice
3 Tbsp (45 ml) olive oil
salt and freshly ground black pepper
Pat the steaks quite dry with a paper towel and season on all sides with salt and pepper. Heat the oil and butter in a frying pan until very hot. Place the fish in the hot fat, skin-side down, and fry for 3-4 minutes, or until the skin starts to crisp. Now turn the steaks and fry and until golden brown on all sides, basting frequently with hot fat to prevent the fish from drying out.
Poke the tip of a sharp knife into the fish to check for doneness: it should be a lovely, white, moist and flaky. If the centre of the steaks is still pink and transparent, cook over a gentle heat for a few more minutes. Peel off the strip of leathery skin before serving.
Arrange the fish on a plate and top with blobs - or lashings, if you've chopped everything - of cool green sauce.
Serve with boiled baby potatoes and dark salad leaves.
Serves 4. Print Friendly