Grilled Perch with Salsa Verde

Servings: 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients:

1 pound of boneless perch fillets
Olive oil
Salt and pepper

Salsa Verde

½ cup of parsley leaves, packed
1 tsp. capers, minced
1 small clove of garlic, minced
1 tbs. minced shallot
¼ cup minced chive
1 anchovy fillet packed in oil, minced
Pinch of red pepper flakes
1 tbs. red wine vinegar
5 tbs. extra virgin olive oil
¼ tsp. salt
Freshly cracked pepper
Squeeze of lemon juice

Special equipment

cast iron grill pan
fish spatula

Directions

Step 1

Combine all salsa verde ingredients in a bowl and set aside. Season perch fillets with salt and pepper and generously coat with oil.

Step 2

Heat cast iron grill pan over medium-high heat on the stove or, over a very hot charcoal grill if you want some smoky aroma. Make sure the grill pan is clean, because leftover residues will cause fish to stick.

Step 3

Generously grease grill pan with oil, and when hot, add perch skin-side up. Cook fish until you get nice grill marks and fish is cooked through. If you like crispy skin, cook skin side down. If cooking on a grill, close the lid for about a minute to infuse smoke. Because the fillets are so thin, there’s no need to flip fish on the other side, which will overcook and dry them out.

Step 4

Do not disturb fillets while they are cooking, which will break up the delicate fillets. Carefully remove cooked fish from the pan with a fish spatula. Serve fish hot with salsa verde drizzled on top with your favorite side dishes.