Grilled Fish with Herbs and Italian Salsa Verde

Pair with Double Diamond Sauvignon Blanc

Serves 2

SALSA VERDE: 

• 1 bunch flat leaf parsley, leaves coarsely chopped and stems discarded 
• 1 tablespoon capers (if you use salt-packed capers, soak them in cool water for 10 minutes to remove excess salt) 
• 1 teaspoon white wine vinegar 
• 1 clove garlic, minced 
• 3 oil-cured anchovies, minced 
• 1/3 cup extra virgin olive oil 
• Flake salt, to taste 

1. Blitz ingredients in food processor or grind in mortar and pestle for a more rustic sauce.
2. 'Salsa verde can be prepared and stored, tightly covered, in the refrigerator up to three days in advance. 

FISH: 

• 2 pound branzino, snapper or other fresh whole fish 
• 1.5 teaspoons Kosher salt and freshly ground black pepper 
• 2 tablespoons extra-virgin olive oil 
• Mixed herbs – parsley, thyme, chives, chervil, and/or dill 
• 1 lemon sliced thin and 1 lemon cut into wedges for serving 

1. Preheat grill to high. Make sure grill grates are clean.  
2. Pat fish with paper towels to dry thoroughly. Season exterior and cavity of fish generously with salt and pepper. Stuff fish with herbs and lemon slices. Rub exterior with a generous amount of olive oil (this will help prevent sticking). 
3. Once grill is thoroughly preheated, place fish on hot grill and cook 5-7 minutes per side depending on size of fish.  
4. Serve fish right away, with salsa verde, flake salt, and extra lemon wedges for topping.