Green Sauce for Fish
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small peeled onion, coarsely chopped
- 2medium cloves garlic, peeled and coarsely chopped
- 1good-sized bunch Italian parsley, large stems removed (about 2 to 2½ cups)
- 2tablespoons drained, brined capers
- ⅓cup olive oil and more for consistency
- Small pinch of dried red pepper flakes
- Few drops of lemon juice
- Sea salt
- Bread soaked in milk (optional and to taste)
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Preparation
- Step 1
Scrape onion and garlic into a food processor. Add parsley, capers, olive oil, pepper flakes and lemon juice.
- Step 2
Process in bursts, stirring occasionally and adding more oil if necessary. Do not overblend. Add salt to taste. If garlic is too powerful, you can add a little bread soaked in milk to tame sauce. Serve on side.
Private Notes
Comments
To avoid the "too powerful," issue I omit the onion and use only large clove of garlic. Sometimes I add arugula. Tastes great.
I used a shallot rather than onion, but otherwise followed the recipe. Thicker than I expected, and yes, quite garlicky. We didn't eat with the fish because we felt it would overwhelm the delicate flavor of our beautiful fresh sockeye, but it would be good with grilled cod or other white fish. And it was good with the quinoa we had alongside.
I used it basting fish which I cooked, good flavor on white fish
To avoid the "too powerful," issue I omit the onion and use only large clove of garlic. Sometimes I add arugula. Tastes great.
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