Ingredients
For the Fish
1.5 Lbs Lingcod Cut into 4 pieces.
Salt & Pepper
3 Tbsp Ghee or Extra Virgin Olive Oil Ghee is clarified butter.
2 Cups Cooked Pearl Couscous or Rice
For the Salsa Verde
1 Handful Italian Parsley Leaves
6-8 Leaves Fresh Mint
1 Clove Garlic
2 Anchovies
1.5 Tbsp Capers
Squeeze of Lemon
1/3 Cup Extra Virgin Olive Oil
1/2 Cup Cherry Tomatoes or Baby Heirloom Tomatoes Halved or quartered.
1/2 Cup Artichoke Hearts Grilled or marinated, chopped.
1/4 Cup Pine Nuts Toasted.
Instructions
Make the Salsa Verde
- In a small food processor (or you can choose to chop ingredients by hand), add the Italian parsley, mint, garlic, anchovies, capers (reserve half a tablespoon for garnish), squeeze of lemon and olive oil.
- Pulse until you have a nice salsa consistency.
- Then season to taste with salt and pepper. It doesn’t have to be pureed like a pesto, just nicely blended.
Fish Preparation
- Season the Lingcod with salt and pepper.
- Heat a large skillet with ghee or olive oil over medium heat and when the oil is hot add the ling cod flesh side down.
- Let the lingcod cook until it’s formed a crust or easily lifts off the pan.
- Flip to the skin side down and cook until the fish is done.
- As a rule, fish typically cooks 10 minutes for every inch of thickness. So if your fish is a thin filet, it may only require a few minutes on each side.
- Once the fish is done, place some couscous or rice on plates or a platter and then place the fish over the couscous or rice.
- Drizzle with Spanish salsa verde and garnish with tomatoes, artichoke hearts and toasted pine nuts.
- Sprinkle with a few additional capers if desired and serve with additional lemon wedges.
- Serve immediately.
