Fish Fillets With Lemon-Parsley Sauce

By á-174942

Ingredients

• PARSLEY SAUCE:
• 1/2 cup chopped parsley
• 1/3 cup olive oil
• 1 1/2 teaspoons finely-grated lemon zest
• 3 tablespoons freshly-squeezed lemon juice
• 2 tablespoons capers drained
• Salt to taste
• Freshly-ground black pepper to taste
• FISH:
• 2 pounds fish fillets (such as cod, catfish, hake, halibut, haddock or monkfish)
• 2 tablespoons olive oil - (to 3)
• Salt to taste
• Freshly-ground black pepper to taste

Preparation

Step 1

To make parsley sauce: In small bowl, whisk together parsley, oil, lemon zest, lemon juice, capers, salt and pepper. Cover. Refrigerate at least 1 hour and up to 8 hours.

To prepare grill: Prepare charcoal fire or preheat a gas grill for direct grilling over high heat. If you do not have grill basket, lay piece of oiled, heavy-duty aluminum foil -- slightly larger than fish -- on grill. Poke several holes in foil.

To grill fish: Using pastry brush, generously coat both sides of fish with oil. Season with salt and pepper. Place fish on grill -- in grill basket or on foil. (Note: If fish has skin, place it skin-side down.) If using grill basket, turn fish once during grilling; if using foil, do not turn it. Grill until fish flakes when poked with fork but is still a bit opaque in center. (Note: Grilling time will vary according to thickness of fillets but should not take longer than 12 minutes total.)

To serve: Transfer fish to platter. Drizzle with some parsley sauce. Serve with additional sauce on side.

This recipe yields 4 servings.