Prep Time


40 Min

4 People




  • 4 green chilies, stems removed 
  • ½cup parsley leaves 
  • 1 cup coriander leaves 
  • 2 garlic cloves 
  • ½ tbsp kosher salt 
  • ½ tbsp ground coriander 
  • 2 tbsp lemon juice 
  • ½ cup canola oil 
  • 2 scoops Green Shot
  • 600g fresh fish of your choosing 



Combine the chilies, parsley, coriander leaves, garlic, salt, coriander powder, lemon juice and Green Shot in a food processor and pulse until a coarse paste forms.

Transfer the mixture to a large bowl and stir in the oil – the sauce should be streaky and broken, not smooth and emulsified. 


The only secret we have to choosing fish is this: Make sure its fresh! 

Either a fillet with skin on or off or a whole fish baked in the oven will be perfect with this amazing sauce.


Cut lemons in half, remove seeds. Pan fry or top down grill until caramelised and slightly blackened.

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