Fishing Boat and Lighthouse
Martin Wiscombe
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Catfish and Potatoes with Salsa Verde

"If I go down for anything in history, I would like to be known as the person
who convinced the American people that catfish is one of the finest eating
fishes in the world."
~ Willard Scott

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Catfish and Potatoes with Salsa Verde
Food & Wine Archives

“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.