Grilled Cod with Parsley Verde

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Serves: 4

Ingredients:

For the Salsa Verde:

1-2 garlic cloves (to taste), roughly chopped

1 anchovy fillet, rinsed and chopped, or 1 tsp anchovy paste, optional

1 Tbsp capers, rinsed and chopped

¼ cup Flying Olive Garlic, Basil, Tuscan Herb, Gremolata, Eureka Lemon, or a Flying Olive Single Varietal Extra Virgin Olive Oil of Choice

¾ cup (tightly packed) flat-leaf parsley leaves

Salt to taste (the anchovies are very salty so taste first!)

For the Fish:

2 pounds cod

Salt and freshly ground pepper to taste

2-4 Tbsp Flying Olive Garlic, Basil, Tuscan Herb, Gremolata, Eureka Lemon, or a Flying Olive Single Varietal Extra Virgin Olive Oil of Choice

Directions:

To make the salsa verde, combine the garlic, anchovy paste or fillet, and capers in a mini food processor or place in a jar large enough for an immersion blender to fit. With the motor running, add the parsley. Scrape down as needed. With the motor continuing to run, drizzle in the ¼ cup Flying Olive Extra Virgin Olive Oil of Choice and blend to a purée. Continue to process until you have a very smooth mixture, scraping down sides as necessary. Taste, and with salt and pepper as needed. If you will use the salsa verde within a few hours, allow it to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.

When you are ready to cook the cod, heat a grill on high. (I use a grill pan which prevents the fish from falling through the grates. I put a little Flying Olive EVOO on it, wiping off the excess before I put it on the grill.) When the grill is ready, season the fish with salt and pepper on both sides. Brush generously on both sides with the remaining Flying Olive Extra Virgin Olive Oil of Choice. Grill for about 3-5 minutes on each side, depending on how thick the fillets are. (I usually start the thick pieces first, adding the thin pieces half-way through.) When the fish flakes apart with a fork, remove from the heat and serve with the salsa verde.

Inspired by a recipe by Martha Shulman

Submitted by Barb