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Grilled fish with Sicilian mint sauce


  • To make the sauce, pound the salt, parsley, mint and garlic using a mortar and pestle (or a food processor). 
  • Transfer the herb mixture to a bowl and mix with the oil, vinegar, the juice of 1 lemon and a little ground pepper. Taste for seasoning and then toss in the tomatoes.  Set aside.
  • Grill, BBQ or panfry the fish, squeezing with a little lemon juice and seasoning as you do so. 
  • To serve, spoon some sauce in the centre of individual flat soup bowls (or plates) and top with a piece of fish.


  • 1 tspn sea salt
  • ½ cup Italian (flat leaf) parsley leaves
  • 1 heaped cup fresh mint leaves
  • 2 garlic cloves, crushed
  • 175 ml olive oil
  • 25 ml white wine vinegar
  • 2 lemons
  • freshly ground pepper
  • 1 punnet cherry tomatoes, quartered
  • 4 x 180 gm 'steaky' fish fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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