Grilled Fish with Salsa Verde

RECIPESPLUS
11Ingredients
15Minutes
390Calories

Ingredients

US|METRIC
  • 1 bunch parsley (chopped)
  • 1/2 cup dill (chopped)
  • 1 lemon peel
  • 1/4 cup juice
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon gherkins (chopped)
  • 2 teaspoons Dijon mustard
  • 1 clove garlic (chopped)
  • 4 snapper fillets (skin on, 6 oz each)
  • 1 tablespoon olive oil
  • salad (Tomato, to serve)
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    Directions

    1. For the salsa verde, process parsley, dill, lemon peel and juice, oil, gherkins, mustard and garlic in a food processor until almost smooth. Season to taste. Cover with plastic wrap and refrigerate until ready to serve.
    2. Score fish in 1/2 inch intervals. Brush with oil and season to taste.
    3. Heat a large nonstick skillet on high heat. Add fish to pan, skin side down, pressing down with a spatula to prevent curling. Cook 3-4 mins, until skin is crisp. Turn and cook 1-2 mins, until just cooked through.
    4. Top fish with salsa verde. Serve with tomato salad.
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    NutritionView More

    390Calories
    Sodium8% DV190mg
    Fat31% DV20g
    Protein92% DV47g
    Carbs1% DV4g
    Fiber4% DV<1g
    Calories390Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol80mg27%
    Sodium190mg8%
    Potassium1080mg31%
    Protein47g92%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A60%
    Vitamin C60%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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