Peixe Grelhado com Molho Verde
Peixe Grelhado com Molho Verde·(pay-shuh grel-yah-doo kohn mohl-yoo vehr-dih)
O Fiel Amigo: Accessible Bacalhau & Coastal Flavors
A supermarket sea bass on a hot grill grate requires three things: coarse salt, ten minutes of fire, and a bracing green sauce. This sauce relies entirely on the sharp bite of raw aromatics and good vinegar—chopped strictly by hand to suspend sharp onion and fresh, bruised parsley in pools of golden oil and vinegar. The method below delivers that coastal char without derailing a Tuesday night.
Ingredients
- flat-leaf parsley1 large bunch
- yellow or white onion1 med
- garlic2 large cloves
- extra virgin olive oil3/4 cup
- white wine vinegar4 tbsp
- coarse sea salt1/2 tsp
- black pepper1/4 tsp
- thick firm white fish fillets4
- olive oil2 tbsp
- coarse sea salt1 tbsp
- lemon1 med
Method
- 01
Chop the herbs and alliums entirely by hand.
Do not plug in the blender, or the sauce will turn into a murky puree. Using a sharp chef's knife, finely chop the parsley, onion, and garlic, then place them in a medium bowl.
- 02
Macerate the onion in vinegar, then stir in the oil.
Pour the white wine vinegar over the onion mixture and stir well. This allows the acid to quickly tame the raw bite of the alliums. Stir in the extra virgin olive oil, season with the half teaspoon of salt and pepper, and let it sit at room temperature for at least 15 minutes.
- 03
Dry and aggressively season the fish.
Moisture is the enemy of a good sear, so ensure the fillets are completely dry. Brush them lightly on all sides with olive oil and season generously with coarse sea salt.
- 04
Sear the fish over high heat until opaque and flaky.
If using a stovetop, heat a cast-iron skillet until smoking hot, add a drizzle of oil, and lay the fish in. Cook undisturbed for 4 to 5 minutes, flip carefully using a wide spatula, and cook for another 3 to 4 minutes.
- 05
Serve and smother.
Transfer the fish to a platter, give the sauce one final stir, and spoon it generously over the top. The residual heat from the fish will warm the oil and release the aroma of the garlic, ready to be served immediately with lemon wedges.
Notes
The sauce improves with a little time.
You can prepare the green sauce up to 24 hours in advance and store it tightly sealed in the refrigerator. Bring it to room temperature before serving, as olive oil solidifies when cold.
Serve with plain boiled new potatoes.
To eat this exactly as they do in Portugal, serve it alongside boiled potatoes to act as a sponge for the vibrant pools of leftover olive oil and vinegar.