Grilled Arctic Char and Eggplant with Fresh Herb Salsa Verde

Grilled Arctic Char and Eggplant with Fresh Herb Salsa Verde
Photo by Scott Phillips

Ingredients

  • 1/3 cup extra-virgin olive oil; more for brushing
  • 2 Tbs. capers, drained
  • 4 6-oz. skin-on, scaled arctic char, wild salmon, or rainbow trout fillets
  • 3 Tbs. plus 2 tsp. finely chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 2 Tbs. fresh lemon juice
  • 1-½ to 2 serrano chiles, seeded, finely chopped
  • + 3 more ingredients
    • 1 Tbs. plus 2 tsp. finely grated lemon zest (from 2 to 3 large lemons)
    • 1-½ lb. globe eggplants (3 small or 2 slender medium), trimmed, skin peeled into 1-inch lengthwise stripes, and cut into ½-inch-thick rounds
    • 5 Tbs. finely chopped scallions (both white and green parts)

Prepare a high gas or charcoal grill fire. In a small bowl, combine the oil with 3 Tbs. each of the thyme and scallions, the chiles, capers, lemon juice, and 1 Tbs. of the lemon zest. Season to taste with salt and pepper. (The salsa can be prepared up to 2 hours ahead; let it stand at room tempe...

View full recipe at Fine Cooking

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