Watercress Herb Sauce with Fish

Watercress Herb Sauce with FishThis vibrant green sauce is such a simple way to add a powerhouse green – watercress – to your diet. Make the sauce in your blender in a just few minutes by combining coconut milk with watercress, cilantro, green onion, garlic and ginger. Similar in flavor to a mild green curry, the sauce pairs especially well with fish but can also be served over chicken or red meat.

Watercress, with its fairly mild but peppery flavor, is an excellent source of beta-carotene, vitamins A, B1 and B6, C, E and K, iodine, iron, calcium, magnesium and zinc. It also contains a flavonoid called quercetin that might reduce inflammation.

So while there are plenty of good reasons to make this enticing sauce with watercress, variations are just as good. Spinach instead of watercress, parsley instead of cilantro…you can even add chicken stock and turn the sauce into soup broth. And don’t get caught up on exact measurement amounts for the greens and herbs; just throw a few handfuls in there. The sauce might turn out slightly different each time, but no less delicious.

Servings: 2

Time in the Kitchen: 30 minutes



  • 2 6-ounce/170 g skinless halibut fillets (or other white fish), 1 to 1
  • 1/2-inch thick (2.5 to 3.8 cm)
  • 1 13.5 ounce can coconut milk (383 g)
  • 1 tablespoon finely chopped ginger (15 ml)
  • 2 garlic cloves, finely chopped
  • 1 cup cilantro leaves (a large handful)
  • 1 1/2 cups watercress leaves (2 handfuls)
  • 1/4 cup chopped green onion tops (60 ml)
  • 1/4 teaspoon kosher salt, plus more to taste (1.2 ml)
  • Garnish with fresh herbs (cilantro, parsley, basil) and a wedge of lime


Lightly salt the fish. Set aside.

In a blender combine the coconut milk, ginger, garlic, cilantro, watercress, green onion and salt until it’s blended into a smooth green sauce.

Greens and Herbs

Pour the sauce in a wide in skillet. Bring to a simmer. Add the fish and cover. The cooking time will vary depending on how thick the fish is, but is likely to take 5 to 7 minutes.

Simmer Sauce

Serve alone in a bowl or over cauliflower rice or sautéed spinach.

Watercress Herb Sauce with Fish

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8 thoughts on “Watercress Herb Sauce with Fish”

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  1. This looks Fabulous!!! I made, for the second time, the lasagna with celery root. It is a HIT!!! Love love love it. Just sayin’ don’t cha know. I hope there is enough left for a few lunches this week.

  2. I had a little look at the link, Pure Select seemed a strange name. A rather poor quality and uninteresting page. I suppose on the one hand it is hijacking, but on the other it allows the possibility of communication between like minded people; and possibly a leg up for those with a message that don’t have the clout that Mr Sisson has. I notice that several of the links that are older tend to break down, ie in older posts. And I suppose replying to people fuels the fire, but allowing people to comment unrestricted without some form of check seems like an acceptance of a parasite. In the past I have been a bit more sarcastic or humorous, but this post was so polite and you never know who or what is behind the comment. I think Mark would respect the business style.

  3. So funny– I just posted a recipe for fish in a watercress sauce earlier today! I had it at a restaurant a few weeks back and was dying to recreate it at home! So good- feels like pure health. I’ve never cooked watercress before- only ever used it in salads!