White Fish, Green Salsa

This recipe will work well with any fairly firm, white fish like cod, red snapper, or tilapia. Stay away from fragile fish like flounder.

Mats:
2 fillets of your fish of choice. I used tilapia
1 Tbsp butter
1 lb new or fingerling potatoes. Or 4 red skinned potatoes, cut into bite sized chunks
1 bunch parsley. I used curly because I think flat-leaf parsley is a bit bitter
1/2 bunch cilantro
1 Tbsp capers
3 cloves garlic
3 Tbsp lemon juice
1 Hass avocado
2 Tbsp oil

Cut the potatoes into bite-sized bits and put in a small pot. Fill with water so the potatoes are covered, add a tsp of salt, then heat over high heat. When the water begins to boil, reduce heat to medium, cover, and boil for 15 minutes. When they're easily pierced with a fork, drain the water.

Combine capers, garlic and lemon juice in a food processor and run for about 30 seconds to chop.

Add the parsley and cilantro, then run the food processor some more. You may need to add the greens in small bunches so they get processed evenly. Scrape the sides down to the bottom of the processor so the blades can chop everything.

When the greens are chopped as small as you can get them, slice the avocado in half, remove the pit, then add the avocado flesh to the food processor. Run it again to incorporate the avocado into the salsa.

While the processor is running, add the 2 Tbsp oil. By this point you should have a smooth, creamy mixture. If it's not incorporating well, add some more oil to the running processor.

In a medium saucepan, melt the butter over medium heat. Tilt the pan around and spread the butter so it coats the entire bottom of the pan. Add the fish fillets and cook for three minutes.

Flip the fish fillets and cook for another 3 minutes.

Serve by putting a fish fillet on top of a bed of potatoes, then top with half of the green salsa mixture.