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Butterfish fillets with a fresh Karengo salsa



Butter and foodies for food lovers Extra Virgin Olive Oil for frying
6 Butter fish Fillets
foodies for food lovers Flaky Sea Salt

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


Combine all of the salsa ingredients in a bowl. Season to taste, and set aside at room temperature.

Pat the fish dry with paper towels and then season the fillets with a little flaky sea salt and pepper.

Melt the butter in a fry pan on a low heat.  Once the butter is melted, add the oil and turn up to a medium heat.  Carefully lay the fish fillets in to the pan. Cook the fillets on both sides, turning once, until the flesh turns just white.

Serve the fish with a generous helping of the salsa spooned on top.

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

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