Name: Catfish and Potatoes with Salsa Verde
Yield: 4
Ingredients: c. lightly packed flat-leaf parsley leaves -; 3 tbsp. drained capers -; 1 clove garlic -; 4 tsp. lemon juice -; 1 tsp. anchovy paste -; 1/2 tsp. Dijon mustard -; 3/4 tsp. salt -; Fresh-ground black pepper -; 8 tbsp. olive oil -; 1 lb. small new potatoes (about 6) -; 4 catfish fillets -

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Ingredients for - Catfish and Potatoes with Salsa Verde

1. c. lightly packed flat-leaf parsley leaves -

2. 3 tbsp. drained capers -

3. 1 clove garlic -

4. 4 tsp. lemon juice -

5. 1 tsp. anchovy paste -

6. 1/2 tsp. Dijon mustard -

7. 3/4 tsp. salt -

8. Fresh-ground black pepper -

9. 8 tbsp. olive oil -

10. 1 lb. small new potatoes (about 6) -

11. 4 catfish fillets -

How to cook deliciously - Catfish and Potatoes with Salsa Verde

1. Stage

Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse to chop. With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree.

2. Stage

Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.

3. Stage

Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.

4. Stage

To serve, drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.

5. Stage

Fish Alternatives: In place of the catfish, you can use swordfish, salmon, halibut or tuna steaks or mahimahi or mackerel fillets-really almost any fish you can grill.

6. Stage

Wine Recommendation: Once one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine's tangy character complements both fish and pungent sauces.