2. In a blender, combine all ingredients for the sauce. Pulse until mixed, but still chunky (about 10 pulses). If there isn’t enough liquid to blend the herbs, add another tablespoon of vinegar.

Cilantro, mint, and parsley star in herb-forward dishes for spring Milk Street welcomes the season with a mint and feta dip, fish in parsley sauce, and chicken with cilantro and lemon.

Add the fish fillets and simmer over a low heat for about 6 minutes until the fillets are just cooked through. Retain the poaching liquid but discard the onion.