Salsa verde - the parsley and caper sauce traditionally served with meat and fish - adds a welcome kick to potatoes. In season, sliced tomatoes will also benefit from the sauce. Add them to the plate, and you'll have a complete meal.
Once one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine's tangy character complements both fish and pungent sauces.
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 clove garlic
- 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 pound small new potatoes (about 6), quartered, or boiling potatoes (about 3), cut into 1-inch chunks
- 4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)
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.
Drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.
In place of the catfish, you can use swordfish,salmon, halibut, or tuna steaks, or mahimahi or mackerel fillets—really almost any fish you can grill.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
556 calories; 34g total fat; 134mg cholesterol; 1343mg sodium; 22g carbohydrates; 2g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .