Grilled Salsa Verde

Italian Salsa Verde Zoes (Green Sauce)

Last Updated on June 14, 2021 by Nazmin Sarker

Italian Grilled Salsa Verde

The Italian grilled salsa verde, literally ‘green sauce’ – with its armfuls of fresh herbs, enlivened by the piquancy of olives, capers, and anchovies and bound by breadcrumbs- goes well with many fish but it is especially good with the firm flesh of Jhon Dory.

It looks beautiful, too, drizzled across the robust lozenge of its body, burnished in the heat of the grill.

The salsa verde is at its best when freshly made but it keeps happily in the fridge for a day or two (and up to a week if you put it into a clean jar and cover the surface with a layer of oil to seal out impurities). The quantities sound vague- how big is a bunch of parsley?- that is in the nature of the sauce.

Variations abound the key is to taste and play with the balance of flavors until it pleases you. This recipe is meant only as a basis for your own creation.

Ingredients:

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  • 4 Jhon Dory, weighing about 350 g (12 oz) each, cleaned
  • extra virgin olive oil
  • salt and pepper
  • for the Salsa verde: a bunch of fresh parsley handful of fresh basil leaves
  • 4 tinned anchovy fillets
  • 2 tablespoons capers, rinsed, or thoroughly soaked if salted
  • 2 garlic cloves, chopped
  • 45 g (1 ½ oz) pitted green olives, roughly chopped (optional – can be replaced with an extra 2 anchovy fillets and another tablespoon of vinegar)
  • 1 tablespoon white wine vinegar
  • slice of good-quality white bread, crusts removed, torn into pieces
  • 150-250 ml (5-9 fl oz) extra virgin olive oil salt and pepper

Instructions:

  • Make a couple of diagonal slashes across each side of the body of each Jhon Dory. Season the fish with salt and pepper.
  • To make the salsa verde, slash the leaves from the bunch of parsley. Put them into a food processor/blender combo with all the other ingredients except olive oil and seasoning. Process in short bursts, scraping down the sides until finely chopped.
  • Keep the blades whirring as you trickle in enough olive oil to give a thickish sauce. Taste and adjust the seasoning.
  • Preheat the grill. Brush the fish with olive oil, then grill about 10cm ( 4 inches) away from the heat, until browned and just cooked through, turning once. Serve straight away, with the salsa verde.

Fish Steaks with Salsa

  • Begin 20 mins ahead
  • 2 servings
  • 400 cals per serving
  • Good source of vitamin C, iron
  • Ingredients:
  • 1 8-to 8¼-ounce can of tomatoes
  • 1 small green pepper, thinly sliced, onion, chopped
  • ½ 3½-ounce can pit ripe olives, drained, each cut in half
  • 2 tablespoons coarsely chopped cilantro or parsley
  • 1 tablespoon salad oil
  • 1 garlic clove, crushed
  • ¼ teaspoon salt lime or lemon juice
  • 2 6-ounce cod, salmon, or halibut steaks
  • 1 tablespoon dry sherry
  • 2 tablespoons mayonnaise
  • ½ teaspoon cider vinegar
  • ¼ teaspoon chili powder

Instructions:

  • Prepare salsa: Drain tomatoes, reserving 2 tablespoons tomato liquid. In a medium bowl, combine tomatoes and reserved liquid, green pepper, onion, olives, cilantro, oil, garlic, salt, and 1 tablespoon lime juice, stirring to break up tomatoes. Cook at high (100% power) 5 to 6 minutes, until pepper, is tender-crisp; stir once. Set aside, covered.
  • Lightly moisten 2 paper towels; place a fish steak on each. Combine sherry and I tablespoon lime juice; pour half of the mixture over each steak. Twist the corners of each towel together. On a microwave-safe platter, cook at high 2 to 2½ minutes just until the outer edges of the fish are opaque.
  • Meanwhile, in a small bowl, combine mayonnaise, vinegar, and chili powder. Set aside.
  • Discard paper towels. Spoon some mayonnaise mixture over each fish steak. Arrange salsa around fish steaks on the platter.

Fried Monkfish with Salsa Verde

Cut into thin slices, monkfish takes well to flash-frying over a belting high heat. If the temperature is ferocious enough the flood of liquid that usually emerges will evaporate as it hits the pan, leaving beautifully moist, tender little snippets of fish that are flat. Cooked like this, they go particularly well with the herby sharp Italian sauce, salsa verde.

  • Serves 4-6
  • 900g-1.35kg (2-3 lb) monkfish tail, filleted
  • 1 quantity salsa verde
  • olive oil, for frying
  • salt and pepper

Instructions:

  • Slice the monkfish fillets across the grain into pieces about 5 mm (¼ inch) thick.
  • Just before you eat, season and fry the monkfish slices briskly in olive oil over high heat.
  • Drain shortly on kitchen paper and serve with the salsa verde.

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