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La Belle Cuisine

Catfish and Potatoes with Salsa Verde
Food & Wine Archives

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“Salsa verde--the parsley and caper sauce traditionally served with
meat and fish--adds a welcome kick to potatoes, too. In season, sliced
tomatoes will also benefit from the sauce. Add them to the plate, and
you'll have a complete meal.”

Servings: 4

2/3 cup lightly packed flat-leaf
parsley leaves
3 tablespoons drained capers
1 clove garlic
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
Fresh-ground black pepper
8 tablespoons olive oil
1 pound small new potatoes (about 6),
quartered, or boiling potatoes (about
3), cut into 1-inch chunks
4 catfish fillets, about 1/2 inch thick
(about 2 pounds in all)

 1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard,
1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse
to chop. With the machine running, add 7 tablespoons of the oil in
a thin stream to make a smooth puree.
2. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.
3. Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and
1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and
cook until just done, 3 to 4 minutes longer.
4. 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, you can use swordfish, salmon, halibut,
or tuna steaks, or mahimahi or mackerel fillets--really almost
any fish you can grill.

Featured Archive Recipes:
Catfish à la Creole
Catfish Fingers with Tomato Tartar Sauce
Catfish Tacos with Tequila Cream Corn
Spicy Blackened Catfish

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