Grilled Turbot With Celery Leaf Salsa Verde Food

GRILLED TURBOT WITH CELERY LEAF SALSA VERDE

Grilled Turbot with Celery Leaf Salsa Verde image

Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.

Provided by Ignacio Mattos

Categories Bon Appétit Dinner Seafood Fish Rosemary Grill Grill/Barbecue Parsley Celery Quick and Healthy Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 whole turbot (about 3 lb. each), heads and fins removed, split in half along the backbone
1 1/4 cups extra-virgin olive oil, divided
Kosher salt
8 sprigs rosemary, divided
1 1/2 cups finely chopped parsley
1/2 cup finely chopped celery leaves
1 garlic clove, finely grated
1/2 lemon
1/2 tsp. Aleppo-style or other mild red pepper flakes
Freshly ground black pepper
Aioli or store-bought mayonnaise (for serving)

Steps:

Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with 1/2 cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.
Place pouches on cool side of grill, cover grill, and cook fish, turning once, 20-25 minutes. Open a pouch to check fish. Flesh should be slightly opaque and the tip of a knife should slide through easily. Grill a little longer if needed.
Meanwhile, combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining 3/4 cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.
Transfer fish to a platter and serve with salsa verde and aioli.

SALSA VERDE

Salsa Verde image

Provided by Food Network

Categories condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

2 cloves garlic
1 shallot, chopped
1 poblano chili, seeded
3/4 cup chopped parsley leaves
1/2 bunch cilantro leaves, chopped
3/4 cup olive oil
3 teaspoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.

GRILLED SALMON WITH CITRUS SALSA VERDE

Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

GRILLED PORTOBELLO TACOS WITH SALSA VERDE

Grilled Portobello Tacos With Salsa Verde image

From Vegetarian Times April 2010. Juicy, earthy portobellow mushrooms make these tacos a mouthwatering treat. Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

Provided by Enjolinfam

Categories Vegetable

Time 50m

Yield 6 Tacos

Number Of Ingredients 18

Ingredients

1/3 cup canola oil
3 tablespoons balsamic vinegar
1 teaspoon black pepper
6 large portabella mushrooms, the caps
6 (6 inch) corn tortillas, soft
2 avocados, sliced
2 cups tomatoes, chopped
3 cups cabbage, shredded
vegan sour cream (optional)
4 tomatillos, chopped (or 1 cup canned)
1 large green bell pepper, roughly chopped (can also use poblano chile)
1 bunch cilantro, fresh leaves only, use a large bunch
1 medium onion, chopped
3 garlic cloves
3 teaspoons organic sugar or 3 teaspoons agave nectar
1 1/2 teaspoons canola oil
1 teaspoon pepper
1/2 teaspoon salt

Steps:

Preheat grill or grill pan to high heat. To make Marinade: combine all ingredients in small bowl.
To make Tacos: Brush mushroom caps with marinade. Grill mushrooms 3 to 5 minutes per side. Cool until easy to handle, then slice into strips.
To make Salsa Verde: puree all ingredients in food processor 1 minute, or until smooth. Pour sals over mushroom strips, and let stand 5 to 10 minutes.
Lightly warm tortillas 15 seconds per side in skillet or on griddle. Fill tortillas with sliced mushrooms, avocado slices, tomatoes, and cabbage. Top each taco with sour cream, if using.

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Prepare a grill for medium-low indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Tear off 4 large sheets of foil. Rub fish with ½ cup oil (2 Tbsp. per piece) and season with salt. Working one at a time, place a fillet in the center of a sheet of foil and top with 2 rosemary sprigs. Fold in short sides of foil over fish, then fold in long sides and roll edges together to seal.
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Meanwhile, combine parsley, celery leaves, and garlic in a medium bowl. Finely zest lemon into bowl, then squeeze in juice. Add red pepper flakes and mix in remaining ¾ cup oil; season with salt and black pepper. Let salsa verde sit 10 minutes for flavors to come together.

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