Pan-Fried Fish with Blackberry Relish
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh mint leaves
- 2 cloves garlic, minced or ran through a press
- 1 teaspoon fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- fine sea salt and freshly ground black pepper to taste
- 2 white fish fillets, butterflied
- Blackberry Relish:
- 2 cups (fresh or frozen) blackberries
- 3 tablespoons red wine vinegar
- 2 tablespoons honey
- 2 tablespoons minced shallot
- ¼ mild green chili, very thinly sliced crosswise and deseeded
- Mix together in a bowl the olive oil, parsley, mint, garlic, lemon zest, and lemon juice; season to taste with salt and pepper. Brush your fish fillets with the parsley and mint marinade and allow to rest while you make the blackberry relish.
- Mix together the blackberries, vinegar, honey, shallot, and chili in a medium saucepan and bring to a boil over medium-high heat. Bring the heat down to low and simmer until the blackberries are tender and the liquid has been consumed to a thick syrup, 15 to 18 minutes. Transfer to a bowl and set aside.
- Heat a pan or skillet over medium heat, add cooking oil of choice. Cook your fish until just no longer translucent, 3 to 4 minutes minutes on each side. Serve right away with a generous helping of the blackberry relish.
Try this delicious fish with boiled potatoes or over a bed of spinach for a lighter take. The relish would also be delicious served with an oilier fish like salmon, or with seared pork tenderloin. Try it with different berries—raspberries, blueberries or boysenberries would also work well.
What others are saying
Kaylee Adams says:
The blackberry was such a nice surprise. I made this mahi mahi, it was so good. Served it with organic spinach and purple kale together.
Steven Gomes says:
Enjoyed this fish over a bed of spinach and arugula mixed together. Fresh blackberries worked perfectly for the relish.
Sarah Gray says:
I skipped the fried fish all together and served this delicious relish with seared pork tenderloin. The sweet and salty just did it for me. It was so good. I also had with it with potatoes and sautéed spinach.
Dom Clement says:
I wanted to like this dish, but the fish and blackberries together didn't work for me unfortunately. I love the blackberry relish on its own. I put some on top of a crostini with ricotta and it was sooo good! I would keep the fish separate next time and continue to make the relish for other appetizers.
Caro Hodgin says:
I had extra blackberries and wanted to cool savory recipe which led me to this. I served with crispy skin chicken thighs instead of fish -- SO GOOD!