Catfish and Potatoes with Salsa Verde
Catfish and Potatoes with Salsa Verde might be just the Mexican recipe you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 507 calories, 31g of protein, and 33g of fat per serving. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up lemon juice, fresh-ground pepper, lightly flat-leaf parsley leaves, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet.
Instructions
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.
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes.
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.
To serve, drizzle some of the salsa verde over the fish and potatoes.
Serve the remaining salsa verde alongside.
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.
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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
![Alsace Willm Pinot Gris Reserve]()
Alsace Willm Pinot Gris Reserve
An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.