Mignonette is a vinegar-based sauce often served with raw oysters. Here it's lightened up with herb-infused tomato water to sauce lightly cured fish in this healthy appetizer (crudo is the Italian version of ceviche). Look for coriander blooms (cilantro flowers) at the farmers' market--or in your garden. Goldenberries, sometimes labeled pineapple tomatillos or ground cherries, are available at many large supermarkets. Source: EatingWell Magazine, May 2019

Dan Perretta


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, cilantro, mint, jalapeño and 4 tablespoons coriander seeds in a food processor. Puree until smooth, about 1 minute. Pour into a fine-mesh strainer lined with cheesecloth, set over a bowl and refrigerate for 4 hours. (Do not press on the solids.)

  • Discard the solids. Add 2 tablespoons coriander seeds, shallot, lime juice, vinegar, fish sauce and 1/4 teaspoon each salt and sugar to the tomato water. Cover and refrigerate the mignonette until ready to use.

  • Combine the remaining 1 teaspoon coriander seeds, 2 teaspoons salt, 1 teaspoon sugar, lime zest and lime leaves in an 8-inch-square baking dish. Add fish and spread the mixture onto it, pressing gently to coat completely. Cover and refrigerate for 20 minutes.

  • Rinse the fish in cold water to remove any of the salt mixture and pat dry with paper towels. Cut the fish into 1/4-inch-thick slices and divide among 4 shallow bowls. Serve the fish topped with the reserved mignonette and garnish with jalapeño slices, radish slices, lime zest, coriander blooms and goldenberries, if desired.


To make ahead: Refrigerate mignonette (Steps 1-2) for up to 3 days.

Equipment: Cheesecloth

Nutrition Facts

119 calories; 3.1 g total fat; 0.4 g saturated fat; 26 mg cholesterol; 487 mg sodium. 779 mg potassium; 16.5 g carbohydrates; 7.4 g fiber; 6 g sugar; 10.7 g protein; 2815 IU vitamin a iu; 39 mg vitamin c; 61 mcg folate; 141 mg calcium; 5 mg iron; 75 mg magnesium; 1 g added sugar;