Grilled Fish With Salsa Verde Recipe (2024)

We cooked it today. The only change we did was to add a little bit of lemon juice to salsa to wake it up. Delicious. It's a keeper. We'll try the leftovers for lunch at room temperature tomorrow.

The salsa benefits from a squeeze of lemon for acidity and brightness; but if you add lemon juice to the salsa it will quickly bleach out the vibrant green to an unappetizing khaki.@Llyn McCoy's idea is best. Squeeze the lemon on the fish after cooking and then top with the sauce.I add arugula 50:50 with the parsley and increase the garlic & pepper. Use it on Fish, Shellfish, Chicken & Veg.If you blanch, shock & squeeze the greens, the salsa will keep refrigerated for weeks.

The cooking time may not be right for your piece of cod. It varies between 3 to 5 minutes per side.

Great recipe for the salsa verde to add to fish. I did it with salmon and left out the anchovy - it was fantastic!

Unexpectedly, this one got RAVE reviews from the hubs. For the fish: salt and pepper, bake at 400 for 3 minutes, broil for five. Squeeze lemon on after a minute of resting. For the salsa: I threw in about a teaspoon of anchovy paste, and then a teaspoon each of rice wine vinegar and champagne vinegar. Uh-may-zaaang!!!!

I absolutely loved this dish. I prepared exactly as written. As stated before, the cooking time on the fish may vary. The salsa is very flavorful. Loved it!

Awesome! Salsa was great; added lemon zest which addressed some of the others’ concerns w/o affecting color. Served w/ seared Barramundi served over a bed of wilted spinach and a layer of scalloped potatoes cooked in veggie broth.

Excellent with tilapia, the no-flavor fish with nice texture. Did a one- se.rving portion. Baked it at 400 degrees for 5 min. No need to pulverize the parsley & etc.

This was an excellent recipe. I used cod loin and since I don't have a grill I baked the fish. Made the sauce as written but added a squirt of fresh lemon juice onto the fish before saucing it.

What are you trying to replace in Step 2? The fork?

I made this recipe with red snapper. The real standout was the salsa verde. My French friend commented that it was very similar to the sauce her mother serves with escargot. I found that a nice glop of this sauce makes a good topper to homemade vegetable beef soup, along with a sprinkling of Parmesan cheese. It's similar to the sauce served with pistou soup. Definitely a keeper.

I made this with swordfish and used the full amount of salsa for two of us. Delicious!!

Thanks for adding the weight of parsley - it’s hard to tell in many recipes how much fresh herb to use. I can pack a lot of parsley into a small space so the volume isn’t as helpful to understand what the right amount is. I wish everyone listed fresh herb ingredients by weight!

For the most part, when a recipe calls for parsley my husband and I substitute cilantro. For this, we used a half and half blend of cilantro and parsley. We also added a small dash of lime juice. It was perfect! Will make this again!

Combine this salsa verde with David Tanis's recipe for halibut with potatoes to make a complete meal. Squeezing lemon over the fish before pasting the salsa over the filet (as another commenter recommended) makes for a bright bite.

Simple and delicious!

Also added garlic scapes instead of garlic as they were in season.

1/2 teaspoon of anchovy paste = 1 anchovy filet

Yum! Doubled the batch and can’t wait to use on all sort of things - from eggs to my left over roasted broccolini to any red meat..

This was delicious with grilled swordfish, made the salsa verde per the recipe. Well, as close as I could for cabin cooking. Did not use anchovy as I didn't have any in the pantry. I also minced the parsley and garlic by hand to a fine chop, added the olive oil and capers. Agree with the comments on the lemon, and not adding it directly to the sauce (turns it brown). I grilled half a lemon, squeezed some over the fish and topped with the sauce. Every bite was a beautiful moment.

Only added capers, not anchovies. Used half parsley, half cilantro. Added lemon house before serving

Delicious! Followed suggestions and halved the cumin and coriander. Also added the salsa verde from grilled halibut recipe, NYTimes.

Was really goo, however, felt that the salt was a bit high salting fish both sides and salting the sauce.

Haddock is a great substitute for Cod for this recipe. If you can get fresh Haddock with some skin, the grilling outcome is fantastic!

Made this using haddock instead of cod. AMAZING! Served with roasted fresh corn and sautéed squash. This recipe is a keeper!