Recipe courtesy of Alex Guarnaschelli
Fish with Salsa Verde
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 53 mg
- Sodium
- 2246 mg
This is a recipe that goes back to my sophomore year of college. I secured a job waiting tables at a local restaurant a block away from my college dorm in New York City. I loved the restaurant as a patron, so working in it was an exciting prospect. Considering what I ended up doing with my career, you would think this was an ideal place for me to cut my teeth in hospitality. Wrong. I honestly made a terrible server and learned the lesson of how hard restaurant work can be. An older gentleman came in one afternoon and ordered steamed halibut with salsa verde and coffee. Remember, I wasn't yet a chef whatsoever. That just seemed like a terrible combination to me, so I promptly forgot his order as an emotional response. Needless to say, he kept flagging me down and I kept ignoring and forgetting. By the time I got his food, it was too late to salvage the situation, and I was fired. This dish is an homage to the plate of food I should have ordered because maybe I would have been a floor manager instead of a chef! Use any white, flaky fish you like with this.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 281
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 25 g
- Cholesterol
- 53 mg
- Sodium
- 2246 mg
Ingredients
Salsa Verde:
Fish:
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Directions
- For the salsa verde: In a large bowl, mix the cilantro, parsley, olive oil, capers, mustard, fish sauce, coriander, gherkins, a splash of the brine from the jar of gherkins, garlic and the drained onion. Mash the ingredients with the back of a spoon to integrate. Whisk to blend. Stir in the lime juice and a generous pinch of salt when ready to serve.
- For the fish: Preheat the oven to 350 degrees F.
- Heat a large nonstick skillet and add the olive oil. When the oil begins to smoke lightly, remove the skillet from the heat and add the fish to the skillet. Place back on the heat and cook for 3 to 4 minutes. Flip, then place in the oven and cook until the fish is cooked through, 4 to 5 additional minutes. The fish should be opaque and easy to flake with a fork.
- Arrange the fish on a platter. Top with spoonfuls of the salsa verde.
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