Grilled Butterfish with Salsa Verde

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

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RECIPE

Serves 4

Salsa

1 bunch parsley, stems removed

1 handful of baby arugula

4 garlic cloves, peeled

2 tablespoons capers, drained and rinsed

2 salted anchovies, rinsed

1 lemon, juiced

½ cup extra-virgin olive oil

Place all ingredients except for oil in a food processor. Pulse until chunky. While processor is running, drizzle in oil. Place salsa verde in serving bowl.

Fish

12 4-ounce whole butterfish, gutted and rinsed

2 tablespoons extra-virgin olive oil

Kosher salt to taste

Make slits in fish with a sharp knife. Rub fish with oil and season with salt. Grill for 2 minutes on each side over charcoal. Plate and drizzle with salsa verde.

This recipe can also be prepared with scup, black sea bass, or tautog.