PARSLEY SALSA VERDE WITH GRILLED COD

PARSLEY SALSA VERDE WITH GRILLED COD image

Yield 6

Number Of Ingredients 11

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

Steps:

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.