Some amazing sauces work as a touch of a magic – with them any dish looks brighter and tastes brighter. A bold Yemeni skhug (green and red), an Argentinean chimichurri and Spanish salsa verde are among these sauces.
How good are the shrimps, chicken or a ‘lazy’ pizza with this fragrant salsa!
Traditionally salsa verde should be served with fish, as a tasty condiment to savorless cod. Today I am changing this and using my salsa verde as a light aromatic marinade.
One of these days I will make a fresh batches of Spanish salsa verde, skhug and chimichurri, pour them in three mason jars and put the jars on my fridge shelf. All summer I will be enjoying these fragrant, bright and delicious sauces with kebabs, pizza, in sandwiches, with chicken, beef, pork and lamb, with sausages, hot dogs, fish, shrimp, and even in soups.
Trout with Aromatic Spanish Salsa Verde
- 1 whole trout
- 2 tbsp Spanish salsa verde at room temperature
- Black pepper
Wash the fish; pat dry it with a paper towel, cut off the head, tail and fins. If you wish, save them for a soup (can be kept in a freezer).
Cut the fish in half, remove all the bones.
Place the trout halves skin side down on a piece of foil. Season them with salt and pepper and pour the salsa verde on top.
Preheat the grill to high. If you are cooking in an oven, preheat the oven on “Broil” mode (or to 450F).
Cook for approximately for 6-10 minutes (the exact time depends on the thickness of the fish pieces). Using a spatula, transfer the fillets into a plate or a platter and serve. The skin will remain stuck to the foil.
Cook with pleasure!