Ingredients
2 pounds firm white fish fillets, skin and bones removed
1 cup freshly squeezed lime juice (about 10 limes)
2 1/2 teaspoons coarse salt
Pinch of dried oregano, preferably Mexican
1 1/2 cups lightly packed fresh basil leaves
1 1/2 cups lightly packed fresh flat-leaf parsley leaves
1/4 cup lightly packed fresh mint leaves
1 small garlic clove
1 serrano chile, cut into pieces
1/4 cup water
1/4 cup extra-virgin olive oil
1/4 cup chopped green olives
1/2 cup finely diced white onion
Preparation
Cut fish into 1/2-inch dice, and place in a nonreactive container. Pour lime juice over fish, and sprinkle with 1 teaspoon salt and oregano; toss to combine. Refrigerate, covered, 6 to 8 hours.
Puree basil, parsley, mint, garlic, serrano, and the water in a blender until smooth but quite thick. With the motor running, add oil in a steady stream. Season with remaining 1 1/2 teaspoons salt.
Drain marinade from fish. Pour herb sauce over fish; toss to combine. Garnish with olives and onion, and serve.
