For the Fish:
-8 -10 ounces thick fish filet like corvina, swordfish or grouper, skin removed
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-olive oil, for searing the fish
-kosher salt and freshly ground black pepper, to taste
For the Cherry Sauce:
-2 cups cherries, pitted and cut in half
-1 small shallot, thinly sliced
-½ inch piece of ginger, grated on a microplane
-juice from ½ a lime, freshly squeezed
-juice from ½ a lemon, freshly squeezed
-2 tablespoons butter
For serving:
-fresh mint leaves, torn or roughly chopped
-rosemary leaves, finely chopped
-Italian parsley leaves, finely chopped
Preheat the oven to 350˚F.
Heat a drizzle of olive oil in a sauté pan. Season the fish with salt and pepper. Sear the fish on both sides until golden brown. Remove from the pan and transfer to a baking sheet. Cook the fish in the oven until cooked through to your desired doneness, about 4-6 minutes. The final cooking time will depend on the thickness of the fish.
In the same pan you seared the fish in, add the butter; allow to turn nice and golden brown. remove from the heat and the pitted cherries, shallot, ginger, lime and lemon juice. Season to taste with salt and pepper.
Spoon the cherry sauce over the fish. Top with fresh mint, rosemary and Italian parsley.