Grilled Fish With Salsa Verde Recipe

Name: Grilled Fish With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For 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.
2
Score fish in 1/2 inch intervals. Brush with oil and season to taste.
3
Heat 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.
4
Top fish with salsa verde. Serve with tomato salad.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Fish With Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Fish With Salsa Verde

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