Parsley Salsa Verde With Grilled Cod Recipes

GRILLED FISH WITH SALSA VERDE

Steps:

• 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.
• 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.

GRILLED FISH WITH SALSA VERDE

Steps:

• 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.
• 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.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

PARSLEY MINT SALSA VERDE

Steps:

• Whisk together oil, vinegar, water, garlic, shallot, 1 teaspoon salt, and 1/2 teaspoon pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.

ROASTED COD WITH SALSA VERDE

Steps:

• Warm 2 skillets over medium high heat.
• Add 2 TBS of the oil to each.
• Salt and pepper the fish fillets and place three, skin side down in each pan.
• Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
• Turn the fillets over and reduce the heat to medium.
• Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
• Cook about 5 minutes more.
• Serve with salsa verde if desired.
• For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl.
• Gradually mix in just enough olive oil so the sauce holds together.
• Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
• Using two spoons, form the salsa verde into quenelles on each plate with the fish.

GRILLED SHRIMP SALSA VERDE

Steps:

• Soak 20 wooden skewers in enough water to cover for 30 minutes (prevents skewers from burning on the grill).
• Make the salsa verde: puree all the ingredients, except the shrimp, in a blender or food processor until smooth and set aside.
• This can be make ahead and covered and kept in the refrigerator overnight-remove from the refrigerator 30 minutes before grilling.
• Thread 3 shrimp through the head on one skewer and with a second skewer thread through the tail, repeat for all the shrimp.
• This method of 2 skewers keeps the shrimp from spinning when turning on the grill.
• Brush both sides of skewers with the salsa verde, can be assembled up to 4 hours ahead if kept refrigerated.
• Prepare grill and cook 2-4 minutes per side until shrimp turn pink and are lightly charred.
• Turn to grill 2-4 minutes more.

ALMOND AND PARSLEY SALSA VERDE

Steps:

• Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
• Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.