Grilled Fish With Salsa Verde

• 1 bunch parsley, chopped
• 1/2 cup dill, chopped
• 1 None lemon, peel grated, plus 1/4 cup juice
• 1/4 cup extra virgin olive oil
• 1 tbsp gherkins, chopped
• 2 tsp Dijon mustard
• 1 clove garlic, chopped
• 4 None snapper fillets, skin on (6 oz each)
• 1 tbsp olive oil
• None None Tomato salad, to serve

1. For the salsa verde, process parsley, dill, lemon peel and juice, oil, gherkins, mustard and garlic in a food processor until almost smooth. Season to taste. Cover with plastic wrap and refrigerate until ready to serve.
2. Score fish in 1/2 inch intervals. Brush with oil and season to taste.
3. Heat a large nonstick skillet on high heat. Add fish to pan, skin side down, pressing down with a spatula to prevent curling. Cook 3-4 mins, until skin is crisp. Turn and cook 1-2 mins, until just cooked through.
4. Top fish with salsa verde. Serve with tomato salad.

parsley, dill, lemon, extra virgin olive oil, mustard, clove garlic, snapper, olive oil, tomato salad

Taken from recipes-plus.com/api/v2.0/recipes/23229 (may not work)