Grilled Cod with Salsa Verde

There are a lot of variations for salsa verde, and this is one of my favorites.  In the summer when I have an abundance of fresh mint I add it to the mix.  If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth.  Of course, you can substitute the cod for fish that is in season.  Serve this with rice or potatoes, and some roasted cherry tomatoes, and you’ve got a beautiful plate of colorful goodness!

053A8915.jpg

Ingredients (serves 4):

1/2 cup vegetable oil, for frying
1 shallot, minced
1 garlic clove, minced
juice of one lime
1/2 cup fresh parsley leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 stalk celery, minced (including leaves)
1 small tomatillo, minced
1 Tbsp. capers, minced
salt and pepper
Four cod fillets, about 1” thick

Method: In a bowl, whisk together the shallot, garlic, parsley, cilantro, celery, tomatillo, capers, lime, oil and salt and pepper (to taste).

Brush the cod fillets with olive oil and add salt and pepper to both sides.  Sear over a hot grill, about 4 minutes on each side, until fish is firm and flaky in the center. (Alternatively, you can cook the cod in the broiler of your oven by placing cod on a broiler pan set 6” under the heating element, and cooking about 4 minutes on one side.  Turn fillets and cook another 4 minutes until done).  Cooking time depends on the thickness of your fish.  If they are thicker than 1” you might cook longer.

Place fish on platter and top with salsa verde.

MainsSavanna Givens