Swordfish w/ Salsa Verde

In August, I like to cook as simple as possible, some nights only eating Jersey corn and tomatoes to beat the heat.

Grilling fish is my fave weeknight meal, especially with some nice herby sauce to go on top.

Here's a delicious recipe for a super green sauce known as salsa verde.

There are a million recipes for this delectable herby pesto like sauce, but here's mine.

What's the difference between salsa verde (green sauce), pesto and chimichurri?

Chimi has vinegar always.....so there is that tang.
Pesto (coming from Italian: "pestare" to crush) is usually a combo of basil and oil with garlic....and most of the time, parmesan cheese and pine nuts.

Salsa verde usually consists of herbs with capers, anchovies and garlic....lemon zest is a must. It's briny, salty and yummy.

I LOVE it on grilled fish and roasted potatoes.....but you can put it on toast, avocado, roasted cauliflower or whatever you fancy.

It will lose it's pungency if you make it too far in advance, so use it the day you make it.

Here's my usual potion: (amounts are approximate, I throw it all in.....I suggest you double this if you are more than 2 persons)

big handful of fresh flat leaf parsley
2 anchovies
1 clove garlic
zest of a lemon and 1 tbsp lemon juice
4 tbsp olive oil
sea salt & black pepper
1 tbsp capers, drained

Pulse ingredients in a mini chopper. Set aside.

Light your grill. Season the swordfish steaks with olive oil, kosher salt and pepper.

When the grill is hot, cook the swordfish for 4-5 minutes on each side (if they are thick pieces, then you will need a little more time).

Pour this yummy sauce over the fish and serve along side roasted potatoes.

Easy as summer.