Grilled Fish With Salsa Verde
10 ingredients
4 steps
Ingredients
- 1 bunch parsley, chopped
- 1/2 cup dill, chopped
- 1 None lemon, peel grated, plus 1/4 cup juice
- 1/4 cup extra virgin olive oil
- 1 tbsp gherkins, chopped
- 2 tsp Dijon mustard
- 1 clove garlic, chopped
- 4 None snapper fillets, skin on (6 oz each)
- 1 tbsp olive oil
- None None Tomato salad, to serve
Directions
-
1For the salsa verde, process parsley, dill, lemon peel and juice, oil, gherkins, mustard and garlic in a food processor until almost smooth. Season to taste. Cover with plastic wrap and refrigerate until ready to serve.
-
2Score fish in 1/2 inch intervals. Brush with oil and season to taste.
-
3Heat a large nonstick skillet on high heat. Add fish to pan, skin side down, pressing down with a spatula to prevent curling. Cook 3-4 mins, until skin is crisp. Turn and cook 1-2 mins, until just cooked through.
-
4Top fish with salsa verde. Serve with tomato salad.
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