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Salsa verde - the parsley and caper sauce traditionally served with meat and fish - adds a welcome kick to potatoes, too. In season, sliced tomatoes will also benefit from the sauce. Add them to the plate, and you'll have a complete meal.WINE RECOMMENDATIONOnce one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine's tangy character complements both fish and pungent sauces FISH ALTERNATIVES In place of the catfish, you can use swordfish,salmon, halibut, or tuna steaks, or mahimahi or mackerel fillets—really almost any fish you can grill.
- 2⁄3 cup flat leaf parsley, lightly packed
- 3 tablespoons capers, drained
- 1 garlic clove
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1⁄2 teaspoon Dijon mustard
- 3⁄4 teaspoon salt
- fresh ground black pepper
- 8 tablespoons olive oil
- 1 lb about 6 new potato, quartered (or 3 boiling potatoes cut into 1-inch chunks)
- 4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse to chop. With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree.
- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.
- Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.
- TO SERVE:Drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.