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Herbed Yellow perch

2-3 lbs Perch fillets
3 bunches flat-leafed parsley
5 cloves of garlic
3/4 cup olive oil
1/2 cup white wine vinegar
1/2 teaspoon red pepper
 
 
 
 
 
 

Measure 4 cups of parsley. In a blender, puree parsley, garlic,vinegar, oil and pepper.

Pat the fillets dry and season both sides with salt and pepper. (You can use both skinned and unskinned perch.) Preheat grill. Grill the perch over heat for 5 minutes or until the meat begins to flake. (You can use a grill rack, but that may not be necessary.)

Serve with herb sauce right off the grill.