1. Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
2. Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2-3 minutes per side.
3. Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
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|Serving Size: 1 Serving (17g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 26.5mg||1 %|
|Potassium 20.1mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.3g|
|Protein 0.1g||0 %|
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Calories per serving: 5
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