Catfish and Potatoes With Salsa Verde
Ready In: 1 hr 5 mins
Serves: 4
Ingredients
- 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)
Directions
- 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.
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