Grilled Perch with Salsa Verde
Grilled perch with zesty salsa verde—light, fresh, and easy to prepare. Perfect for a healthy, flavorful meal. Try this recipe today!
Grilled Perch with Salsa Verde
By Walleye Direct
Prep time:
15 minutes
Cook time:
10 minutes
Servings:
4
Ingredients
- 1 pound of boneless perch fillets
- Olive oil
- Salt and pepper
- ½ cup of parsley leaves, packed
- 1 tsp. capers, minced
- 1 small clove of garlic, minced
- 1 tbs. minced shallot
- ¼ cup minced chive
- 1 anchovy fillet packed in oil, minced
- Pinch of red pepper flakes
- 1 tbs. red wine vinegar
- 5 tbs. extra virgin olive oil
- ¼ tsp. salt
- Freshly cracked pepper
- Squeeze of lemon juice
Instructions
- Combine all salsa verde ingredients in a bowl and set aside. Season perch fillets with salt and pepper and generously coat with oil.
- Heat cast iron grill pan over medium-high heat on the stove or, over a very hot charcoal grill if you want some smoky aroma. Make sure the grill pan is clean, because leftover residues will cause fish to stick.
- Generously grease grill pan with oil, and when hot, add perch skin-side up. Cook fish until you get nice grill marks and fish is cooked through. If you like crispy skin, cook skin side down. If cooking on a grill, close the lid for about a minute to infuse smoke. Because the fillets are so thin, there’s no need to flip fish on the other side, which will overcook and dry them out.
- Do not disturb fillets while they are cooking, which will break up the delicate fillets. Carefully remove cooked fish from the pan with a fish spatula. Serve fish hot with salsa verde drizzled on top with your favorite side dishes.
