How To Make Catfish and Potatoes with Salsa Verde
Have a filling meal with this Catfish and Potatoes dish served with a tasty homemade salsa verde made of capers, parsley, anchovy paste, and lemon juice.
- 1cupflat-leaf parsley leaves,lightly packed
- 4tsplemon juice
- 1tspanchovy paste
- ½tspdijon mustard
- fresh ground black pepper
- 8tbspolive oil
- 1lbsmall new potatoes,(about 6 potatoes)
- 4catfish fillets
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ¼ teaspoon of salt, and ⅛ teaspoon of pepper in a blender.
Pulse to chop.
With the machine running, add 7 tablespoons of oil in a thin stream to make a smooth puree.
Put the potatoes in a medium saucepan of salted water.
Bring to a boil, reduce the heat, and simmer for about 15 minutes until tender. Drain.
Light the grill or heat the broiler.
Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Grill or broil the fish for 3 minutes.
Turn and cook for 3 to 4 minutes longer until just done.
To serve, drizzle some of the salsa verde over the fish and potatoes.
Serve the remaining salsa verde alongside.
- Fish Alternatives: In place of the catfish, use swordfish, salmon, halibut, or tuna steaks, mahimahi, or mackerel fillets, or almost any fish that can be grilled.
- Wine Recommendation: Once one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine’s tasty character complements both fish and pungent sauces.
- Calories: 529.28kcal
- Fat: 36.89g
- Saturated Fat: 5.92g
- Trans Fat: 0.08g
- Monounsaturated Fat: 23.90g
- Polyunsaturated Fat: 4.75g
- Carbohydrates: 22.34g
- Fiber: 3.50g
- Sugar: 1.19g
- Protein: 27.58g
- Cholesterol: 88.30mg
- Sodium: 765.77mg
- Calcium: 58.88mg
- Potassium: 1071.39mg
- Iron: 2.61mg
- Vitamin A: 64.02µg
- Vitamin C: 44.77mg
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