Grilled Fish with Salsa Verde

Ingredients

For the salsa verde

1 to 2 garlic cloves (to taste), halved, green shoots removed

Salt to taste

1 anchovy fillet, rinsed (optional)

1 tablespoon capers, rinsed and chopped

¼ cup extra-virgin olive oil

¾ cup (tightly packed) flat-leaf parsley leaves (about 25 grams)

1 kilogram fish, red meat, chicken or vegetables

Salt and freshly ground pepper to taste

2 tablespoons extra-virgin olive oil

¾ cup (tightly packed) flat-leaf parsley leaves (about 25 grams)

1 kilogram fish, red meat, chicken or vegetables

Salt and freshly ground pepper to taste

Method

To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.

Cook your fish, meat or veggies to your liking. Remove from the heat and serve with the salsa verde.