Grilled fish with salsa verde
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Salsa verde means ‘green sauce’ and is bursting with fresh herb flavours that are also great with meat or chicken.
Ingredients
Ling, raw
600 g, (4x150g fillets)
Fresh basil
½ cup(s), (firmly packed leaves)
Fresh mint
¼ cup(s), (firmly packed leaves)
Fresh flat-leaf parsley
¼ cup(s), (firmly packed leaves)
Capers, rinsed, drained
1 tbs
Garlic
1 clove(s), crushed
Dijon mustard
1 tbs
Red wine vinegar
1½ tbs
Olive oil
2 tbs
Potato(es)
500 g, thinly sliced
Green string beans
200 g
Oil spray
3 x 3 second spray(s)
Instructions
1
Process basil, mint, parsley, capers, garlic and mustard in a food processor until finely chopped. With motor running, add vinegar, oil and 2 tablespoons hot water. Season salsa verde with salt and pepper.
2
Lightly spray a chargrill or barbecue with oil and preheat over medium heat. Lightly spray potatoes with oil and cook, turning, for 6–8 minutes or until golden and tender.
3
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over a high heat. Cook fish for 3 minutes each side or until cooked to your liking.
4
Boil, steam or microwave beans until just tender. Drain. Serve fish with potatoes, beans and salsa verde.
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