Crispy Fish With Salsa

Fish Ingredients
2 cups cilantro leaves
2 Tbsp olive oil
2 Tbsp grated lemon rind
Sea salt and black pepper to taste
8 (2.5 oz.) white fish fillets, skin on


Salsa Verde Ingredients
5 Anaheim chilies
½ red onion, chopped
1 peeled lemon, chopped
1 tsp honey
Salt and pepper to taste


For the fish, preheat chargrill to high. Place first 4 ingredients in a food processor and process till smooth. Brush mixture on skin for 3 minutes on each side or until cooked through. For the salsa verde, grill chilies for 3–4 minutes till blackened. Halve the chilies, remove seeds and chop. Combine with remainder of salsa verde ingredients.