- Serves: 2
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: easy
- 80 ml extra virgin olive oil
- 1 onion, finely chopped
- 1 bulb fennel, finely chopped
- 3 sticks celery, finely chopped
- 1/2 pineapple, peeled and cut into ½cm cubes
- 3 very ripe tomatoes, finely chopped
- 1 arbol chilli, (available from specialist Mexican stores) or alternatively red chilli, seeds removed, finely chopped (optional)
- 2 X 175 g gurnard fillets
- 1 large handful tarragon and oregano, chopped, reserve a little tarragon, to serve
- 3 tbsp absinthe or Pernod
- 1 lemon, juice and zest
1. Heat half of the olive oil in a pan over a low heat and fry the onion, fennel and celery for 5 minutes, or until softened.
2. Add the pineapple and tomato, season well with salt and pepper (and chilli if youre using it). Simmer for 5-10 minutes, or until the vegetables are soft.
3. Season the gurnard fillets on each side with salt and pepper. Heat the remaining oil in a pan and fry the gurnard skin-side down for 2-3 minutes. Once the skin is crisp, cook for the same amount of time on the other side. Keep warm.
4. Add the herbs (reserving a little of the tarragon), the absinth and the lemon juice and zest to the vegetable pan and cook for a further 10 minutes.
5. Serve the fish fillets with the hot salsa spooned over the top. Garnish with a little freshly chopped tarragon and serve at once.
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