Makes 4 servings. Difficulty
1 large bunch of fresh cilantro 1/3 cup peanuts 1 teaspoon fresh ginger, peeled & minced 1 garlic clove 1/4 teaspoon hot red pepper flakes 3 Tablespoons vegetable oil 2 Tablespoons lime juice 1/2 jalapeno pepper, seeded, stemmed and minced 1-1/4 lb. perch fillets with skin 1 mango, peeled, pitted and chopped 1 nectarine, pitted and chopped 2 teaspoons gf fish sauce Salt and freshly ground black pepper
Preheat the oven to 350°F. Line a broiler pan with foil and lightly oil the top of the foil.
Coarsely chop about 1/2 cup of cilantro. Place cilantro in the bowl of a food processor along with peanuts, ginger, garlic, hot red pepper flakes, 2 tablespoons vegetable oil, 1 tablespoon lime juice and half of the minced jalapeno. Process until finely chopped, about 30 seconds. Transfer to a bowl and season to taste with salt and freshly ground black pepper. (Do not clean work bowl - you will use it again.)
Pat the fish fillets dry and arrange the fish, flesh sides up, on the foil lined broiler pan. Spread the nut mixture evenly over the tops of the pan. Bake the fish for 5-7 minutes or until the fish is almost done. Turn the broiler on and move the fish up so that it is about 4-5 inches from the heat. Broil for 1-2 minutes or until the top is nicely browned.
Meanwhile, chop enough cilantro to equal about 1 cup. Place cilantro in food processor along with mango, nectarine, fish sauce, remaining tablespoon vegetable oil, remaining tablespoon lime juice and remaining jalapeno pepper. Pulse until combined. Adjust seasonings to taste with salt and freshly ground black pepper.