Recipe Courtesy of Delicious magazine
If you are a lemon lover like me, you will love the tart and fresh flavor combination of briny capers, chopped lemon pulp and fresh parsley in this unique salsa. Mixed with quality olive oil and served over grilled fish of your choice, this lovely green dish is presented with sautéed green beans and broccolini as well as scallions and fresh herbs. A healthy green-hued dish that takes no time at all to make and is perfect when served with a simple rice pilaf or buttered egg noodles.
(To view this recipe, click on the blue title of the blog post above*)
‘Grilled Fish & Greens with Caper & Lemon Salsa’
Ingredients:
- Recipe Courtesy of the UK’s Delicious Magazine*
- 4 sustainably sourced white fish fillets
- 1 head of broccolini
- 1/2 lb. haricots verts
- 1 bunch spring onions or scallions
- 3 Tablespoons extra virgin olive oil, plus extra to drizzle
- 1 lemon
- small bunch of fresh parsley
- 1 Tablespoon capers in brine
Directions:
- Recipe Courtesy of the UK’s Delicious Magazine*
- Heat the grill to high then drizzle the fish, broccolini, beans and onions with olive oil and season well with salt and pepper. Put the vegetables in a large shallow baking tray (reserve the fish). Grill on high for 4 minutes.
- Meanwhile, for the salsa, trim the skin off half the lemon, slice into thin rounds, then cut the rounds into small wedges, discarding any seeds. Put in bowl. Finely chop the parsley and mix with the lemon and 3 T of oil. Drain the capers, then add to the bowl with some salt and pepper and mix well.
- Add the fish on top of the vegetables, then grill for 4-5 minutes more (or longer, depending on the thickness of the fish fillets) until the fish is just cooked and the veggies are soft and sweet. Squeeze over the remaining lemon and serve with the salsa.
Tagged: broccolini, caper and lemon salsa, capers, Delicious magazine, green beans, grilled fish, grilled trout, lemons, parsley, trout
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