Title: Green Sauce for Grilled Fish
Categories: Herb Sauce Fish
Yield: 1 Cup

1/2	c	Parsley; finely minced
1	tb	Chives; minced
2		Anchovy filets
2	cl	Garlic; minced
1	ts	Dijon-style mustard
2	tb	Olive oil
2	tb	Rice or white wine vinegar

Serve this piquant sauce with grilled swordfish or halibut or any other firm white fish.

DIRECTIONS:

In a mortar, mash the parsley, chives, anchovies and garlic to a chunky paste. Stir in the mustard, then slowly blend in the oil and finally the vinegar.

Serve immediately or store in a covered glass jar in the refrigerator for as long as 24 hours.

Makes about 3/4 to 1 cup of sauce. ** The Herb Companion -- Jun/Jul 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next