Add the marinated fish to the grill over direct heat and grill for ... Do I Have To Char The Tomatillos And Peppers Before Making The Salsa? When you're in a rush, charring peppers can seem ...

Get the recipe: Grilled Fish Sandwiches With Salsa Verde The sandwich’s flavor is driven by a mouthwatering, Spanish-style salsa verde — a puree of fresh parsley spiked with garlic ...

Make the salsa: In a food processor ... Season with lemon juice, salt and pepper to taste. Lightly oil grill grate. Lay fish onto grate and cook until skin blisters and releases from grate ...

Grilled fish maintains our mantra of simple ... slightly piquant gremolata-like salsa with roasted walnuts and Calabrian chiles. Boston chef Barbara Lynch stuffs branzino with lemon and herbs ...

Transfer the salsa verde to a bowl, and let sit at room ­temperature for 30 minutes. Using a hot grill, scrape the grates, then brush them with a paper towel dipped in olive oil. Season both sides of ...

Serve leftover salsa with grilled lamb, chicken, or pork. For her grilled branzino recipe, chef Barbara Lynch stuffs the fish with lemon and herbs, then cooks it until the skin is browned and ...

You could sub another grill-friendly (firm, steak-y) fish such as halibut or tilapia, or pan-cook or broil just about any type of fish instead. The salsa is also delicious on grilled chicken or ...

Rub the mixture over two fish fillets such as salmon, kingklip or hake, and refrigerate for 15-30 minutes. Grill the fish on medium-high for four to five minutes on each side, until it flakes easily ...

In this sandwich, the salsa verde is smeared generously onto the bottom of a toasted bun. A juicy fillet of grilled white fish — seasoned with just salt and pepper – goes on top of that.