Parsley Salsa Verde with Grilled Cod

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
  • 1/4 cup extra virgin olive oil
  • 3/4 cup (tightly packed) flat-leaf parsley leaves (25 grams)

 

For the Fish:

  • 2 pounds Alaskan cod
  • Salt and freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil

DIRECTIONS

To make the Salsa Verde, combine the garlic, anchovy fillet, salt and capers in a mortar and pestle and grind to a paste. If you wish you can do this in a mini food processor or with an immersion blender.  Add the parsley. If using a mortar, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. 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.

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

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