HADDOCK AND SALSA VERDE
This is a good use for fresh basil and adds a unique zing to fish. Serve with some new baby potatoes or a nice salad or both if you're really hungry!
Provided by Sackville
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
- Bring to a boil, reduce heat and let simmer for 20 minutes.
- Meanwhile, make the salsa verde.
- Start by rinsing the capers and patting them dry.
- Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
- Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
- Blitz until everything is chopped and mixed.
- Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
- You may need to scrape down the sides of the bowl.
- Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
- Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
- Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.
Nutrition Facts : Calories 432.4, Fat 22.2, SaturatedFat 3.1, Cholesterol 111, Sodium 1002, Carbohydrate 13.6, Fiber 3.5, Sugar 5.3, Protein 38.8
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
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