Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

If you enjoy this recipe please consider buying the full cookbook to experience the full suite of recipes for all our favorite local seafood species while also supporting Eating with the Ecosystem!

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.