Parsley Salsa Verde With Grilled Cod

• 1 to 2 garlic cloves (to taste), halved, green shoots removed
• Salt to taste
• 1 anchovy fillet, rinsed (optional)
• 1 tablespoon capers, rinsed and chopped
• 1/4 cup extra virgin olive oil
• 3/4 cup (tightly packed) flat-leaf parsley leaves (25 grams)
• 2 pounds Alaskan cod
• Salt and freshly ground pepper to taste
• 2 tablespoons extra virgin olive oil

1. To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mortar and pestle and grind to a paste.
2. If you wish to do this in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar.
3. Add the parsley.
4. If using a mortar, grind together until you have a paste.
5. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a puree.
6. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture.
7. Continue to grind until you have a very smooth mixture.
8. Season to taste with salt and pepper.
9. If using within a few hours, allow to sit at room temperature.
10. Otherwise, refrigerate.
11. Allow to come to room temperature before using.
12. Prepare a hot grill.
13. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil.
14. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork.
15. Remove from the heat and serve with the salsa verde.

garlic, salt, anchovy fillet, capers, extra virgin olive oil, flatleaf parsley, cod, salt, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/12790 (may not work)