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.
- Yield:Makes about 1 1/2 cups
- Active time: 10 minutes
- Total time:10 minutes
- 1 1/2 cups packed, roughly chopped flat leaf parsley
- 2/3 cup extra virgin olive oil
- 1/4 cup capers, drained
- 3 anchovy fillets
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon freshly grated zest from 1 lemon
- Kosher salt and freshly ground black pepper
Place parsley, olive oil, capers, anchovies, vinegar, lemon juice, garlic, and lemon zest in work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately.