Enjoy this tasty, succulent grilled fish with a zesty salsa verde for dinner tonight – perfect for the whole family.
Aug 27, 2019 11:56pm
- 10 mins preparation
- 10 mins cooking
- Serves 4
Ingredients
Grilled fish with salsa verde
- 4 180g snapper fillets, skin on, scored
- 1 tablespoon olive oil
- tomato salad, lemon wedges, to serve
- 1 bunch parsley, leaves picked, chopped
- 1/2 cup basil, leaves picked, chopped
- 1/2 cup mint, leaves picked, chopped
- 1 lemon, grated zest, ¼ cup juice
- 1/2 cup woolworths select australian extra virgin olive oil, plus extra to serve
- 1 tablespoon chopped gherkins
- 2 teaspoon woolworths select dijon mustard
- 2 clove garlic, crushed
Method
Grilled fish with salsa verde
-
1
Brush fish with oil and season to taste.
-
2
Make salsa verde: In a food processor, combine all ingredients. Process until almost smooth. Season and transfer to airtight jar or bowl.
-
3
Heat a large non-stick frying pan on high. Add fish to pan, skin-side down. Cook for 3-4 minutes. Turn and cook for 1-2 minutes.
-
4
Drizzle fish with salsa verde and serve with tomato salad and lemon wedges.
Notes
Select fish fillets with firm, translucent flesh and a fresh smell. The flesh should be wet and glossy.
