Parsley Salsa Verde With Grilled Cod

I’ve given you the recipe for this parsley salsa before, when it was served as a condiment for roasted or grilled summer squash. This time I serve it with grilled Alaskan cod. It’s a perfect complement to this mild-tasting fish.

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

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    231 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 26 grams protein; 69 milligrams cholesterol; 588 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. 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 to do this in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. 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.
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 daysThe salsa keeps well in the refrigerator for 3 or 4 days

About 30 minutes