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!
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.
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.
Salsa came out with too sharp of a flavor that did not adequately flavor the fish, but rather existed on its own while the cod had little flavor. Thinking of adding pine nuts or walnuts... maybe even butter to the salsa so the flavor is less sharp and lasts longer, rather than being a garlic punch.
This made an incredible meal. I had an overabundance of cilantro so used that instead of parsley and it worked extremely well. We were happily spooning it on our baby potatoes and grilled asparagus. Served it all with juicy chunks of pink grapefruit on the side.
Grill was tough, my fish fell apart and had to finish cooking in the oven.
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