Grilled Fish With Salsa Verde
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
We were out of capers, soo used olives instead, and it was still fragrant, easy and delicious.
We were out of capers, so I used olives, and it was still easy, fragrant and delicious.
Our sauce was good but very tart. Next tine we’ll rinse off the capers instead if just draining them.