Food Recipes Dinner Grilled Herring with Peas, Mint and Meyer Lemon 5.0 (1) Add your rating & review Andrew Zimmern’s essence-of-spring dish features the season’s first fresh herring and sweet peas and pea shoots. Slideshow: More Grilled Fish Recipes By Andrew Zimmern Andrew Zimmern Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Abby Hocking / Food & Wine Active Time: 40 mins Total Time: 1 hr Yield: 4 Ingredients SAUCE: 2 cups shelled fresh or frozen peas (10 ounces) 1/3 cup extra-virgin olive oil 3 tablespoons buttermilk 1/4 cup fresh Meyer lemon juice 2 tablespoons mint leaves 1 shallot, minced 1 shallot, minced Kosher salt Pepper FISH Twenty 1 1/2-ounce whole herring, sardines or mackerel, cleaned 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 tablespoons chopped parsley 2 tablespoons chopped tarragon Sea salt Black pepper Pinch of crushed red pepper 1 cup pea shoots (1 1/2 ounces) 1 teaspoon fresh Meyer lemon juice Directions Make the sauce In a small saucepan of boiling water, cook the peas until tender, about 1 minute, drain well. In a blender, puree the peas with the olive oil, buttermilk, 2 tablespoons of the lemon juice, the mint and shallot until very smooth. Strain through a fine sieve, pressing on the solids; discard the solids. Season with kosher salt, pepper and more lemon juice, if needed. Refrigerate until ready to serve. Make the fish Light a grill or preheat a grill pan. In a large bowl, gently toss the herring with 2 tablespoons of the olive oil, the parsley and tarragon and season with sea salt, black pepper and crushed red pepper. Grill the fish over moderately high heat, turning once, until just opaque, about 2 minutes per side. Transfer to a platter. In a small bowl, combine the pea shoots with the lemon juice and remaining 1 teaspoon of olive oil and toss to coat. Spoon some of the sauce onto plates. Top with the fish and pea shoots. Season with sea salt and serve. Pass the remaining sauce at the table. Make Ahead The sauce can be refrigerated overnight. Originally appeared: June 2017 Rate It Print