INGREDIENTS:
1. 2/3 cup lightly packed flat-leaf parsley leaves
2. 3 tablespoons drained capers
3. 1 clove garlic
4. 4 teaspoons lemon juice
5. 1 teaspoon anchovy paste
6. 1/2 teaspoon Dijon mustard
7. 3/4 teaspoon salt
8. Fresh-ground black pepper
9. 8 tablespoons olive oil
10. 1 pound small new potatoes, quartered
11. 4 (8 ounce) fillets catfish, about 1/2 inch thick
COOKING DIRECTIONS:
1. 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.
2. 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.
3. 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.
4. To serve, drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.
Yield: 4 servings
Source: food.yahoo.com
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. So what are you waiting for?!
No comments:
Post a Comment