- 4 green chilies, stems removed
- ½ cup parsley leaves
- 1 cup coriander leaves
- 2 garlic cloves
- ½ tbsp kosher salt
- ½ tbsp ground coriander
- 2 tbsp lemon juice
- ½ cup canola oil
- 2 scoops Green Shot
- 600g fresh fish of your choosing
Combine the chilies, parsley, coriander leaves, garlic, salt, coriander powder, lemon juice and Green Shot in a food processor and pulse until a coarse paste forms.
Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken, not smooth and emulsified.
The only secret we have to choosing fish is this: Make sure its fresh.
Either a fillet with skin on or off or a whole fish baked in the oven will be perfect with this amazing sauce.
Cut lemons in half. Remove seeds. Pan fry or top down grill until caramelised and slightly blackened.