Instructions: You may substitute any firm, skinless white fish, including bass, pike, or swordfish.

Wash herbs well and dry. Place parsley, mint, and garlic together on a cutting board. Using a chefs knife, chop until fine. Transfer to a small bowl. Add olive oil, lemon juice, and vinegar. Stir to combine. Set aside.

Heat a large nonstick skillet over high heat. Sprinkle with salt (about 1 tablespoon) to sparsely cover bottom of pan. Add fish, and cook just until opaque, about 1 to 3 minutes per side (Note: Searing browns the fish quickly and seals in the flavor).

Carefully transfer to a platter. Spoon sauce over fish, and serve immediately.

This recipe yields 4 servings.

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