Good Lifestyle

Long-confused, Mexicans and Italians have their own Salsa Verde, and both are ridiculously good condiments that can be used in a staggering number of dishes. This, the Italian version, is based on parsley, anchovies, capers and lemon juice, a luminous punch that pairs are particularly well with the smoke and the tank ofgrill.

As the version of Mexico, it's just as good on meat than onfish. This is not a slich on vegetables either, then make a jackpot and keep it in the refrigerator for instant improvements in the flavor.

Nutrition:280 calories, 15 g of grease (2.5 g saturated), 390 mg of sodium

Serves 4

You will need

3/4 cup of chopped fresh parsley
1/4 cup of chopped fresh mint (optional)
1 lemon juice
1/4 cup of olive oil, more for grilling
2-3 Anchovy fillets, mined
2 ash soup c. Ringed and chopped capeters
2 garlic cloves, finely minced
Pinch of red pepper flakes
Black salt and pepper
4 Filts Mahi-Mahi or other white fish firm like halibut, the bass of the sea or the swordfish (about 6 oz each)

How to do it

1. Preheat a grill. Make sure the grid is cleaned and oiled.
2. Combine parsley, mint if you use, lemon juice, olive oil, anchovies, capers, garlic and pepper flakes in a mixing bowl.
3. Season with black pepper.
4. Define the salsa verde aside.
5. Rub the fish with a thin layer of oil, then the season with salt and pepper.
6. Place the nets on the skin of the grill and grill for 5 minutes, until the skin is slightly carbonal and clear and moves freely (if you are kidding with the fish before it is ready to blush, it is likely to build).
7. Return and cook on the other side for 2 to 3 minutes more, until the fish flock with a slight pressure of your finger.
8. Serve the nets with the salsa verde spoon on the top.

Eat

How to get crispy fish skin

Too often, we remove the skin from fish fillets and I throw it, throwing one of the healthiest and most tasty parts of the fish. When cooked, the skin provides a crispy texture counterpoint with the soft flesh of the fish.

Whether for cooking cutaneous nets on a grill or in a hot pan, start the skin laterally and cook nearly 75% of the time on this side, then go back and finish on the flesh side.

All fish do not have the skin is made to be crueling. While salmon skin, sea bar and mahi-mahi are large eating, habibut, tilapia and swordfish skin should be thrown before or after cooking.