Nosh: Fresh Herb Salsa with Chilies

Fresh Herb Salsa with Chilies

Hello Weekend Herb Bloggers!

This is a post for Rowena, who is currently away enjoying the culinary delights of Le Marche. Unlike Rowena, who lives in the land of fresh everything, aka Italy, I don't have access to fresh sardines whenever the urge hits me. So I have to go with what's fresh and available. I am lucky enough to have a local fresh fish market in my Munich neighborhood of Untermenzing ... there's a fresh catch every day and the fish doesn't cost an arm and a leg like it does at the Viktualienmarkt, the famous, pretty and very expensive open-air market in the center of Munich. Sure, the Viktualienmarkt is amazing and wonderful ... but who can trek to the center of Munich on a whim to buy fish? I'll leave that to the wealthy Müncheners who live a stone's throw away and can afford it.

My catch today is called dorade in German and to us English-speaking folk, sea-bream. When cooked, preferably grilled, the meat is gorgeous and white, with thick juicy chunks that pull away from the bone and melt in your mouth. One fish is a perfect portion.

I started talking about Rowena's sardines because I had told her that I made a salsa of sorts that I usually serve with sardines ... but as they seem unattainable at the moment, I made the same topping to serve with the sea-bream and it is just as delicious.

This salsa is a great opportunity to show off your home-grown produce. Mint is a fantastic herb to grow because it's so prolific and grows easily. It'll grow just about anywhere that you put it. This summer, I've also tried my hand at growing fennel. I haven't harvested the bulbs yet but the stalks and fronds can be used while the plant grows. And, if you're looking for something easy to grow in pots, you might give chilies a try. They are great to spice up salsas and stir-fries and don't take any effort at all to grow. Just poke a hole in the soil and pop your seeds in, and that is pretty much it.

Back to the recipe ... I usually stuff the cavity of the fish with fennel fronds or sliced stalks of fennel and a couple of fresh bay leaves. After it's grilled and plated, take the "salsa" and make a nice line of it over the fish. I also keep the bowl of salsa on the table for anyone who wants a bit more (and they always do!).

Fresh Herb Salsa with Chilies

A handful of fresh mint, sliced finely;
A handful of basil, slice finely;
1/4 Tsp crushed fennel seeds; (optional)
2 red chilies, diced;
2 shallots, diced;
Zest of 2 lemons;
2 Tbsp extra-virgin olive oil;
2 Tbsp red-wine vinegar or herb vinegar;
Squeeze of lime;
Sea salt;
Freshly ground pepper

Mix the mint, basil, vinegar, fennel seeds, shallots, lemon zest, and chilies in a small bowl. Allow this mixture to meld while you prepare and grill your fish. When you're ready to serve, mix in the olive oil, squeeze of lime, and season with sea salt and pepper.

Tags: weekend+herb+blogging