Grilled Fish With Salsa Verde
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 to 2garlic cloves (to taste), halved, green shoots removed
- Salt to taste
- 1anchovy fillet, rinsed (optional)
- 1tablespoon capers, rinsed and chopped
- ¼cup extra-virgin olive oil
- ¾cup (tightly packed) flat-leaf parsley leaves (25 grams)
- 2pounds cod
- Salt and freshly ground pepper to taste
- 2tablespoons extra-virgin olive oil
For the Salsa Verde
For the Fish
Nutritional analysis per serving (6 servings)
249 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Step 2
Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
- Advance preparation: The salsa keeps well in the refrigerator for 3 or 4 days.
Private Notes
Comments
Simple and delicious. This sauce would go well with any fish.
Because I made a full recipe of salsa for only two portions of cod, I had enough salsa left over to dress a simple salad of fresh tomato, avocado and palm hearts. The next night, I used the remaining salsa in a tomato-based pasta sauce. Delicious!
The salsa benefits from a squeeze of lemon for acidity and brightness; but if you add lemon juice to the salsa it will quickly bleach out the vibrant green to an unappetizing khaki. @Llyn McCoy's idea is best. Squeeze the lemon on the fish after cooking and then top with the sauce. I add arugula 50:50 with the parsley and increase the garlic & pepper. Use it on Fish, Shellfish, Chicken & Veg. If you blanch, shock & squeeze the greens, the salsa will keep refrigerated for weeks.
We cooked it today. The only change we did was to add a little bit of lemon juice to salsa to wake it up. Delicious. It's a keeper. We'll try the leftovers for lunch at room temperature tomorrow.
I agree with the addition of lemon juice. I didn't add it but it definitely needed the acid.
Fabulous!! No parsley subbed mostly cilantro w/ a little basil Used 2 anchovies did not rinse Cooked cod on piece of foil( don’t come after me) Did not flip Cooked full blast on bbq for 6 mins or so Used rest of sauce on short grain rice.
We were out of capers, soo used olives instead, and it was still fragrant, easy and delicious.