Grilled Salsa Verde
The Italian grilled salsa verde, literally âgreen sauceâ â 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.
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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. (See discuss best dessert sauce)
This recipe is meant only as a basis for your own creation.
- 4 Jhon Dory, weighing about 350 g (12 oz) each, cleaned
- extra virgin olive oil
- salt and pepper
- for the Salsa verde: 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 Â½ oz) pitted green olives, roughly chopped (optional â 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
- 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 with all the other ingredients except the 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.