Get the Recipe
To put together a little instructional fish grilling post, I picked up two thick-cut pieces of halibut, which cooked up to be moist, fresh, and delicious on their own. But my seafood averse self still needed some coaxing to get me to the plate, so I whipped up an Italian salsa verde to do the trick.
This sauce, which can vary by region in Italy, is kind of like chimichurri taken to the next level. Its base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite, while lemon juice and zest brightens the flavor overall.
Traditionally, this mixture was done by hand, creating a coarse and textured sauce. I mimicked that by pulsing all of the ingredients in a food processor until they were well blended, but still chunky. If you prefer a finer consistency, just keep pulsing until it's nice and smooth, but no matter how you make it, you're in for a great fresh and tangy sauce that's ready to add new life into seafood, beef, chicken, or even vegetables.