Trout With Salsa Verde | Oregonian Recipes
This salsa verde isn't the tomatillo-based sauce we associate with Mexican cooking but an herb paste that packs a flavor wallop of lemon, capers, garlic and ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 2 cups loosely packed fresh Italian (flat-leaf) parsley leaves
- 1 tablespoon capers, rinsed
- 1 large clove garlic, smashed
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper flakes
- 2 whole dressed trout, about 1 pound each
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