Notes: Salsa Verde is not just delicious with grilled fish; it’s also great on meats and for breakfast with fried eggs. At the restaurant, we serve it with slow-roasted pork and poached eggs. Even if you don't like anchovies, this sauce will change your mind. The anchovies bring a depth and complexity to the salsa that can't be beat.
When buying a whole fish, look for clear eyes and glossy skin, with no fishy smell. For this dish, we love to use whole Branzino or yellowtail snapper. If these are not available, ask your fishmonger for a recommendation. A typical Branzino or yellowtail snapper serves one to two people, but ask the seller to make sure you’re buying the right amount. This dish goes great with a green salad or some grilled vegetables.
Ingredients: Salsa Verde:
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
1/2 cup chopped fresh basil
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 tablespoon capers, drained
2 anchovy fillets, chopped
Salt and freshly ground pepper, to taste
Whole fish to serve 6 (preferably Branzino or yellowtail snapper), scaled
Salt and freshly ground pepper, to taste
Fresh lemon
Fresh thyme sprigs
Olive oil
Instructions:
1. To make the salsa, whisk together mustard, garlic, vinegar, and olive oil in a
small bowl. Add basil, parsley, mint, capers, and anchovies and mix well. (You
can also make this in a food processor; just be careful not to over-puree the
herbs.) Season to taste with salt and pepper.
2. Using
a sharp knife, score the fish from top to bottom about every 2 inches along its
length. Season inside and out with salt and pepper and a squeeze of fresh
lemon. Stuff slits with fresh thyme sprigs; throw a few thyme sprigs and lemon
slices in the fish cavity as well. Rub fish with a little olive oil.
3. Brush grill grate with oil
and preheat to high. Place
fish on the grill and walk away. Do not be tempted to touch it for about 5 minutes.
If it sticks when you lift it with a spatula, don’t turn it, but leave it for a
few more minutes. When it is ready it will not stick and should be easy to
turn. A 1- to 2-pound fish should take about 5–6 minutes on each side to cook
through. The goal is to get a good char on both sides.Serve with Salsa Verde and a
squeeze of fresh lemon.
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