Grilled Fish With Salsa Verde
Updated June 20, 2016
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE SALSA VERDE
1 to 2 garlic cloves (to taste), halved, green shoots removed
Salt to taste
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
¼ cup extra-virgin olive oil
¾ cup (tightly packed) flat-leaf parsley leaves (25 grams)
FOR THE FISH
2 pounds cod
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
Nutritional analysis per serving (4 to 6 servings)
1 gram carbs; 66 milligrams cholesterol; 249 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 401 milligrams sodium; 27 grams protein
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.
Made this with sand dabs instead of cod, & it was fantastic. I also used a mix of half parsley & half cilantro in the salsa verde, along with the garlic, capers & olive oil. Such a great pairing with the delicate fish. Definitely a recipe I'll be making again.
Excellent with seafood salad.
Simple and delicious. Salsa verde outstanding. Serve with salmon and broccoli salad.